Speedy Chicken Laksa

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Use a green Thai curry paste, if you pre­fer. Serves 4

1 to 2 tbsp red Thai curry paste, to taste 1 ℓ chicken stock 400ml can co­conut milk 3 cooked skin­less chicken breasts 150g medium egg noo­dles 150g bean sprouts 5 spring onions, sliced 1 red chilli, finely sliced hand­ful fresh co­rian­der, roughly chopped

1. Heat a large deep fry­ing pan and fry curry paste for 30 sec­onds un­til fra­grant. Add stock and co­conut milk, and bring to the boil. 2. Mean­while, shred chicken into bite-sized strips us­ing your fin­gers. 3. Add the noo­dles to the pan and bub­ble for 4 min­utes un­til ten­der, then stir in the chicken, bean sprouts and most of the spring onions. Heat through and check sea­son­ing. 4. Di­vide among 4 bowls and gar­nish with rest of spring onions, and the chilli and co­rian­der.

EACH SERV­ING About 2 330kJ, 45g protein, 25g fat (17g sat­u­rated), 37g car­bo­hy­drate (5g to­tal sug­ars), 3g fi­bre.

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