Chicken Laksa

Ingredients

500g chicken thigh fillet, 1 inch diced

1 brown onion, diced

1 zucchini, halved and sliced diagonally

2 medium carrots, peeled and sliced as zucchini

2 cups broccoli florets

1 bunch baby bok choy, roughly sliced

Handful of snow peas, sliced diagonally

1/2 red capsicum, sliced

Handful baby corn

1/2 cup bamboo shoots

Small can water chestnut, sliced

2 x 400ml can coconut cream

1 jar (250 to 300g) laksa paste (or red curry- or Penang curry)

1 Tbsp chicken stock powder

1 tsp cayenne pepper

125g rice noodle

Chopped fresh chilli, to taste

Cracked black pepper to taste

1 stem Spring onion to top with, sliced diagonally

1 cup bean sprouts to top with

Handful of chopped toasted peanuts (optional) to top with

Directions

In large non stick pot- brown chicken and set aside. Add onion, curry paste and fry until onion is soft. Add coconut cream and hard veggies, stock and spices. Bring to boil and simmer until slightly softened.
Meanwhile- boil kettle, pour over rice noodle and cover until cooked. Strain and set aside.
Add soft veggies (e.g bok choy, snow peas) for another minute or two. Throw some rice noodle in bowl- then laksa- top with spring onion, bean sprouts and toasted chopped peanuts. Wallah!

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