Chicken Laksa (2 portions)

[rhubarbjam]

This Laksa is essentially a noodle stew. It's incredibly flavourful, and a meal I really enjoy. It's quite important to use a large pan for cooking, as you end up adding a lot of liquid as well as the noodles and the chicken - the sort of pot you would cook soup in is best. I used a large frying pan and it worked, but I encountered a problem later in the recipe when I needed to cook chicken and my second frying pan wasn't quite large enough to cook all the chicken at the same time. Really, you could replace the chicken in this meal with prawns and it would taste about the same - the focal point of this meal is the flavour packed into the soup, not the meat. 

Ingredients:

- 1 green pepper
- 2 garlic cloves
- One red chilli
- 1 spring onion
- 35g red thai curry paste
- 200 ml coconut milk
- Chicken stock pot
- 400ml boiling water (for the stock)
- Scoop of peanut butter
- 210g diced chicken
- Packet of stir fry noodles (or two nests of thin egg noodles)
- 1/2 a lime, juiced

Method:

1. Heat large pan and some oil on medium heat. Add chopped pepper (thin, lengthways), garlic, chilli, and spring onion. After a couple of minutes add the curry paste and stir together. 

2. Pour in the coconut milk and stir. Add the chicken stock.

3. Bring to a simmer. Add peanut butter and a pinch of sugar. Simmer for 10 minutes.

4. Cook chicken on medium-high heat in an oiled pan for 8-10. 

5. Add noodles to laksa and cook for 4 minutes. 

6. Add the chicken, cook for 2 minutes. Remove from stove, add the lime juice plus some salt and pepper.