Chicken Laksa

Serves 4

40 minutes

Ingredients

Chicken breasts 3

Soy sauce 8 tbsp

Sesame oil 6 tbsp

Honey 4 tbsp

Ginger 1 small piece, minced

Garlic 4 cloves

Red curry paste 4 tbsp

Coconut milk 400ml

Spring onions 3

Coriander 80g

Chicken stock 500ml

Peanut butter 2 tbsp

Lime 2

Rice noodles 2 nests

Red pepper 2

Red chilli 1

Beansprouts 150g

Method

1. Place the chicken in a bowl with the soy sauce, sesame oil, 3 tbsp honey, ginger and 2 minced cloves of garlic. Heat the grill and leave to marinate for 10 minutes

2. Cut the pepper and spring onion into thin slices and chop half the chilli into small pieces.

3. Heat some oil in a wok and add the pepper chilli and half the spring onion. Press the other 2 cloves of garlic into the wok. Fry for 3 minutes and then stir in the curry paste until well coated.

4. Pour in the coconut milk and stir through. Add the chicken stock and bring to a simmer. Place the chicken breasts on the grill.

5. Stir through the peanut butter and a squeeze of honey. Simmer for 10 minutes.

6. Check the laksa- you will probably need to add 250ml of water to make it more of a soup again as it will have thickened. Squeeze one lime in and season to taste.

7. Add the noodle nests and cook until soft.

8. When the chicken has cooked, slice it into strips.

9. Stir the beansprouts through the laksa then spoon into bowls, topping with the coriander, the rest of the onions and the rest of the chilli sliced.

10. Top with the slices of chicken and serve with a quarter of lime on each bowl.

11. Eat and enjoy!