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Chicken Curry Laksa

Serves:: 4

Recipe provided by: Men's Health

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Ingredients

500g chicken breast fillets, cut into cubes
2 cups (500 ml) chicken stock
60g rice vermicelli
50g dried egg noodles
400 ml light coconut milk
10 snow peas, halved
3 spring onions, finely chopped
1 cup (90 g) bean sprouts
1/2 cup (15g) fresh coriander leaves

Laksa Paste

1 large onion, roughly chopped
5 cm piece fresh ginger, chopped
8 cm piece galangal, peeled and chopped
1 stem lemon grass, white part only, roughly chopped
2 cloves garlic
1 fresh red chilli, seeded and diced
2 tsp vegetable oil
2 tbsp mild curry paste

Method

1. To make the laksa paste, place the onion, ginger, galangal, lemon grass, garlic and chilli in a food processor until finely chopped. Add the oil and process until the mixture has a paste-like consistency.

2. Spoon into a large wok, add the curry paste and stir over low heat for one to two minutes, until aromatic. Take care not to burn it.

3. Increase the heat to medium, add the chicken and stir for two minutes or until the chicken is well coated. Mix in the stock, bring slowly to the boil, then simmer for 10 minutes or until the chicken is cooked through.

4.Meanwhile, cut the vermicelli into shorter lengths. Cook it and the egg noodles separately for five minutes each. Drain and rinse in cold water.

5. Just prior to serving, add the coconut milk and snow peas to the chicken and heat through. To serve, divide the vermicelli and noodles into four warmed serving bowls. Pour the hot laksa over the top and garnish with the spring onion, bean sprouts and coriander leaves.