Chicken
Inspired by the spicy, fragrant, tangy and creamy Malaysian laksa, this fast-cook version is perfect for livening up your week. Packed with vibrant greens, lean chicken and springy noodles, each spoonful pleases the palate with lip-smacking flavour.
Heat oil in a medium saucepan over medium heat. Add red curry paste and cook, stirring frequently, for 2 minutes or until fragrant.
Add coconut milk, fish sauce, 750ml (3 cups) water to the pan and bring to the boil.
Add chicken to pan and bring to a simmer. Reduce heat to medium-low and cook chicken for 12–15 minutes or until cooked through. Remove chicken and allow to cool slightly. Keep broth warm over low heat until ready to serve.
Meanwhile, thinly slice bok choy. Trim and diagonally halve snow peas. Once chicken is cooled, use clean hands or two forks to shred.
Place snow peas, bok choy and noodles in a heatproof bowl. Pour over boiling water and set aside for 4 minutes to soften. Drain.
Roughly chop coriander. Cut lime into wedges. Divide noodles, vegetables and chicken between bowls. Spoon over hot laksa broth and top with coriander. Serve with lime wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
