Prawn and chicken laksa
With our easy laksa recipe, you can throw together dinner quickly using ingredients in your fridge. Laksa is a Southeast Asian style curry that’s quite mild, slightly sweet but still full of punchy flavour.
Ingredients
Method
- 400g Pams Prawns, thawed and well drained
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 Tbsp Pams Crushed Ginger
- 1 tsp Pams Crushed Garlic
- 1 tsp minced chilli
- 100g green beans, trimmed and sliced
- 1 ½ tsp ground coriander
- 400g Pams Coconut Cream
- 3 cups Pams Chicken Stock
- 2 Tbsp fish sauce – optional
- 100g dried egg noodles
- 2-3 spring onions, trimmed and chopped
- Heat a dash of oil in a large frying pan or wok and brown the chicken slices quickly. Set aside.
- Add the ginger, garlic, chilli, green beans and ground coriander to the pan and cook for 1-2 minutes until fragrant.
- Add the coconut cream, stock, fish sauce, noodles, spring onions, chicken and prawns.
- Simmer gently for 5-6 minutes until the noodles are tender and the chicken cooked.
- Season with salt and pepper. Serve in deep bowls.
Tips
Poaching prawns helps them retain their freshness and gently cooks them through, making it easy to avoid overcooking.
For an even quicker curry, grab a jar of laksa paste to store in your fridge. Fry off a couple of tablespoons in oil, then add coconut cream and chicken stock, followed by your veggies and protein.
Note: Poaching is gently cooking something in simmering liquid, as opposed to boiling which requires liquid at 100 degrees Celsius.