A fragrant Malaysian curry combining tender chicken, buckwheat noodles, vegetables and laksa curry paste, finished with fresh chilli and spring onion.
Cuisine: Malaysian
Course: Main Course
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Difficulty: Easy
Dietary: Contains chicken, soy and coconut
Ingredients
Main Ingredients
- 150g boneless chicken breasts, cut into bite-sized pieces
- 2 tbsp cooking oil
- 100g buckwheat noodles
- 2 tbsp tamari soy sauce
- 1 green carrot, grated
- ½ aubergine, grated
- ½ lime
- 1 red chilli, sliced
- 1 spring onion, sliced
- Coconut milk, as needed
Laksa Paste
- Laksa curry paste
Method
1. Cook the noodles
Cook the buckwheat noodles according to the packet instructions. Drain and set aside.
2. Cook the chicken
Heat 2 tbsp of cooking oil in a frying pan over medium heat.
Add the chicken and tamari soy sauce. Stir well and cook for 2 to 3 minutes.
3. Add the vegetables
Add the grated green carrot and aubergine. Stir-fry for a further 4 to 5 minutes, until the vegetables begin to soften and the chicken is cooked through.
4. Add the laksa curry
Add the laksa curry paste and coconut milk. Stir well and cook for approximately 4 minutes, allowing the sauce to heat through and thicken slightly.
5. Add the noodles
Add the cooked buckwheat noodles and toss well to combine.
6. Garnish and serve
Garnish with sliced spring onion, red chilli and a squeeze of fresh lime.
Serve immediately.
Notes
- Adjust the amount of chilli according to your preferred level of heat.
- Cook the noodles separately to prevent them from becoming too soft in the curry.
- Add extra coconut milk if you prefer a lighter, more soupy consistency.
- Other vegetables such as peppers, beansprouts or green beans can be added.
Tags
Malaysian, Laksa, Laksa Curry, Chicken, Noodles, Buckwheat Noodles, Curry, Coconut Milk, Spicy, Southeast Asian, Main Course, Easy Recipe
