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Asian laksa curry with toasted cashews

10–15 minutes

Asian laksa curry with toasted cashews

By Abigail Donnelly

Serves 2

Difficulty Easy

Cooking Time 10–15 minutes

Ingredients

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

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.

Spinach lasagne

Pot bread

Italian fondue

Eisbein pot au feu

Warm brinjal salad

Lamb steaks in pita breads

Warm roast beetroot salad with Parmesan

Baked hake with crisp pancetta and anchovies

Buttery rum pineapple with crushed ginger biscuits

Crisp new potatoes with sour cream

Marinara pizza

Ostrich pie

Spun sugar

Japanese mushroom pancakes with plum dipping sauce

Asian laksa curry with toasted cashews

Asian laksa curry with toasted cashews

Ingredients

Method