Saturday, 28 July 2012

Recipe - Chicken Laksa

I am trying to use up things we have in our pantry before we go.  I only need to get chicken and bean shoots for this one from Symply Too Good to be True, Book 3.

I often adapt recipes to suit us - I don't fuss too much about the exact quantity of meat and just use whatever comes in the pre-packed packages from the supermarket.

Skinless chicken breast fillet, diced
½ tsp crushed garlic in jar
1 tsp crushed ginger in jar
½ cup carrot, strips
½ cup capsicum, strips
1 cup bean sprouts
½ cup shallots, sliced
1 tbsp fresh coriander, chopped
1 tsp lemongrass in jar
3 tsp massaman curry paste
1 tsp turmeric
2 tsp chicken stock powder
250ml liquid chicken stock
1 cup water
1 tsp coconut essence
1 ½ cups Singapore noodles
375ml can evaporated milk

In a large frying pan or wok, coated with cooking spray, sauté chicken, garlic and ginger for 4 mins.
Toss in carrots and capsicum and cook another 2 mins.
Add all other ingredients except milk and cornflour into pan and mix well.
Combine cornflour and evaporated milk and add to pan.
Simmer 5 minutes, then serve.

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