CHICKEN NOODLE CURRY
Prep time: 10 minutes
Cook time: 30 minutes
INGREDIENTS
- 1 brown onion
- 1 jar laksa paste
- 1 tbsp curry powder (185-250g)
- 1 tbsp minced garlic
- 1 x 500 packet sliced chicken ( stir fry style)
- 2 x 400ml cans lite coconut milk
- 2 cups chicken stock
- 1 red capsicum
- 2 bunches broccolini
- 1 zucchini
- 2 carrots
- 1 cup greens (kale/spinach)
- 1 lemon
- 1 packet ramen noodles (250gram)
- 1 cup water
INSTRUCTIONS:
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Heat your pan
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Dice your onions and add them to the pan along with your jar of laksa paste.
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Cook this until fragrant.
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Whilst that is cooking dice up all of your veggies and set aside.
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Add your chicken to the pan and coat in the paste.
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Brown on both sides before adding in all of your veggies, curry powder and garlic paste.
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Coat in the sauce.
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Add in your coconut milk, chicken stock, and water and stir.
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Bring to a boil and then add your noodles and leafy greens.
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Keep stirring for a couple of minutes so the noodles don’t cook all clumped together.
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Once they are blending in, place the lid on your pot and let the noodles cool for roughly 10 minutes.
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When you’re ready to eat squeeze in half of your lemon and combine.
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Serve with extra lemon :)
NOTES:
I used “Ayam” Malaysian laksa paste but next time I’m going to use the Valcom Thai laksa paste as I think this has a nicer flavour. If you use this whole jar you won’t need the curry powder.
