Ingredients
Method
- 2 T coconut or olive oil
- 150 g tub Woolworths fresh laksa paste
- 400 g can coconut milk
- 1 cup water or chicken stock
- 2 t brown sugar
- a pinch salt
- 2 T fish sauce
- 4 free-range chicken breasts
- 200 g Woolworths pad Thai noodles
- 1 lime, juiced
- 1 spring onion, sliced, to garnish
- lime wedges, to garnish
- micro coriander, to garnish
- sliced green and red chilli, to garnish
Method
Ingredients
1. Heat the oil in a large saucepan and add the curry paste. Fry until fragrant for 3 minutes, then add the coconut milk.
2. Half-fill the empty can with the water or stock and add to the pan, then add any remaining water or stock. Add the sugar, salt and fish sauce.
3. Add the chicken breasts, reduce the heat to a simmer and cook for 15–20 minutes, turning often to allow even cooking. Do not boil as the chicken will be tough. Meanwhile, pour boiling water over the noodles and soak for 5 minutes. Drain to serve. Adjust seasoning if you want more salt.
4. Add the lime juice and simmer for a few more minutes. Remove from the heat, add the noodles and garnish. Serve warm.
Cook’s note: Roast 2 x 500 g packs Woolworths mixed roast vegetables and add to the curry just before serving if you want a vegetable curry.
Woolworths' new fresh pastes are the flavour bombs every home cook needs in their arsenal. Made with fresh ingredients, they add flavour to your dishes while minimising your time in the kitchen. These fresh pastes are inspired by flavours from around the world – laksa, sofrito, masala and harissa. Available in 150 g tubs.
Photographs and video: Sadiqah Assur-Ismail
Recipes and production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen
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