Ingredients

Method

• Olive oil
• 1 x 70 g sachet laksa paste
• 2 cubed free-range chicken breasts
• 1 cup chicken stock
• 1 x 400 g can coconut milk
• Rice noodles
• Chopped spring onions
• Fresh coriander
• Cashew nuts

Method

Ingredients

Place a pan over a medium to low heat and drizzle with olive oil. When hot, add sachet laksa paste and cubed free-range chicken breasts and cook until fragrant and seared on all sides.

Add 1 cup chicken stock and can coconut milk and simmer gently for 10–15 minutes, or until the colour of the curry has intensified and the flavours are fully released.

Spoon over cooked rice noodles and serve with boiled egg halves and a scattering of chopped spring onions, fresh coriander and toasted cashew nuts.

Cook's note: laksa paste is a flavourful Asian spice paste. Make your own laksa paste or find it Asian markets.