Recipes - Malaysian & Singaporean

Malaysian Chicken Curry Laksa
Chicken Curry Laksa


Laksa is made with a rich, slightly sweet and strongly spiced coconut gravy with lots of fresh aromatic herbs. It is a version of Kuala Lumpur and it is a popular street food.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

300g chicken breast (sliced)
½ jar Lingham’s Malaysian Laksa Curry Paste
1.25lt water
2 cups TCC Premium Coconut Cream
150g hokkien noodles
150g rice vermicelli noodles
50g bean sprouts (trimmed)
6 bean curd puffs (rinsed and squeezed out)
½ cup Vietnamese mint
½ cup fried shallots




Steps:
  1. Boil chicken for 2 mins or until cooked. Remove and shred strips. Set aside.
  2. Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
  3. Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
  4. Place sprouts in broth and cook for 60 secs. Ladle broth over noodles and chicken until they are covered.
  5. Top with bean curd puffs, mint and shallots.

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Malaysian Chicken Curry Laksa

Malaysian Chicken Curry Laksa

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Laksa is made with a rich, slightly sweet and strongly spiced coconut gravy with lots of fresh aromatic herbs. It is a version of Kuala Lumpur and it is a popular street food.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

300g chicken breast (sliced)
½ jar Lingham’s Malaysian Laksa Curry Paste
1.25lt water
2 cups TCC Premium Coconut Cream
150g hokkien noodles
150g rice vermicelli noodles
50g bean sprouts (trimmed)
6 bean curd puffs (rinsed and squeezed out)
½ cup Vietnamese mint
½ cup fried shallots

Instructions
  1. Boil chicken for 2 mins or until cooked. Remove and shred strips. Set aside.
  2. Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
  3. Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
  4. Place sprouts in broth and cook for 60 secs. Ladle broth over noodles and chicken until they are covered.
  5. Top with bean curd puffs, mint and shallots.

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