THE DAIRY KITCHEN
Creamy Chicken Laksa
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
10 MINS
Using evaporated milk for this laksa makes it much healthier than traditional laksa but no less enjoyable.
Ingredients
1/3 cup laksa paste2 x 375ml cans reduced fat 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
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.
Nutrition (per serve)
| Energy (kj) | 2713 |
| Sugars (g) | 24.2 |
| Protein (g) | 44.1 |
| Dietry Fibre (g) | 7.5 |
| Fat Total (g) | 17.2 |
| Sodium (mg) | 1038 |
| Saturated (g) | 5 |
| Calcium (mg) | 607 |
| Carbohydrates (g) | 75.7 |
| Iron (mg) | 4.3 |
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.
