Creamy Chicken Laksa
4Serves
EasyDifficulty
10 MINSPreparation
10 MINSCooking
This recipe uses a great hack - use evaporated milk to make your laksa or curry lower in saturated fat and higher in protein and calcium than traditional coconut milk laksa.
Ingredients
1/3 cup laksa paste
2 x 375ml cans evaporated milk
300g skinless chicken breast fillets, cut into small cubes
1 cup trimmed and chopped beans
125g baby corn spears, sliced lengthways
1/2 cup chopped red capsicum
350g hokkein noodles
3/4 cup bean sprouts
2 spring onions, sliced
2 tablespoons freshly picked mint leaves
2 tablespoons freshly picked coriander leaves
lime wedges, to serve
2 x 375ml cans evaporated milk
300g skinless chicken breast fillets, cut into small cubes
1 cup trimmed and chopped beans
125g baby corn spears, sliced lengthways
1/2 cup chopped red capsicum
350g hokkein noodles
3/4 cup bean sprouts
2 spring onions, sliced
2 tablespoons freshly picked mint leaves
2 tablespoons freshly picked coriander leaves
lime wedges, to serve
Method
- Heat a non-stick saucepan over medium to high heat. Add laksa paste and cook, stirring, for 2-3 minutes or until fragrant. Add evaporated milk and bring to the boil.
- Add chicken, beans and corn, reduce heat and simmer for 3 minutes. Add capsicum and noodles and simmer for a further 3-5 minutes or until chicken is cooked through.
- Ladle into serving bowls and top with remaining ingredients to garnish. Serve immediately.
Handy Tips
Evaporated milk is a great substitute for coconut milk and cream in curry dishes. Try adding can always add 1-2 teaspoons coconut essence for an extra flavour boost.