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Chicken & Coconut Laksa

Chicken & Coconut Laksa


Ingredients:

  • 2 Chicken Breasts
  • 2 Egg Noodle Nests
  • 1 Onion
  • 1 Lime
  • 80g Spinach
  • 4 Spring Onions
  • 2 Garlic Cloves
  • (I also added 1tsp Ginger Purée which wasn’t in the Gousto recipe)
  • 50g Coconut Cream
  • 900ml Boiling Water
  • 40g Red Thai Curry Paste
  • 20ml Sriracha Sauce
  • 10ml Soy Sauce
  • 2 Dried Kaffir Lime Leaves
  • 1tbsp Curry Powder
  • 1/2tsp Ground Turmeric
  • Oil
  • 2tsp Sugar
Instructions:

  1. Slice the chicken, finely chop the garlic, onion and 1 spring onion. Chop the remaining 3 spring onions into thirds.
  2. Cook the onion in a large wok for 4 minutes with oil. When caramelized, add the curry powder and turmeric for a further 4 minutes
  3. Meanwhile dissolve the coconut cream, soy sauce and sugar in boiling water
  4. Add the garlic, kaffir lime leaves & thai paste to the onions for 3 minutes
  5. Add the coconut stock and 10ml of the sriracha sauce to the onions and cook for 4 minutes
  6. Add the egg noodles, chicken, spinach and spring onion thirds into the sauce
  7. Bring to the boil over a high heat and cook for 5-6 minutes
  8. Squeeze in the juice of half a lime and stir then serve the laksa in bowls and garnish with 1/4 of a lime and the finely chopped spring onion