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Malay chicken laksa

Name: Malay chicken laksa
Cook time: 25 min
Yield: 4
Cuisine: Malacca, Malaysia

with roasted pumpkin and makrut lime

Ready in around 25 mins

RECIPE FACT:

Laksa is thought to of been introduced by Chinese immigrants who settled in Malacca, a coastal city located in the southwest of Malaysia.

Nutritional Info:

Energy: 3,640kJ (870kcal)
Protein: 46g
Carbohydate: 66g
Sugars: 23g
Fat, total:46g
Saturated:27g
Sodium:1,005mg
Contains:Crustaceans, Peanuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. 1. TO COOK THE PUMPKIN AND PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Place the steamed pumpkin on the tray, drizzle with oil, season with salt and bake in the oven for 20-25 min or until caramelised around the edges. Peel the carrots and make ribbons by running the peeler the full length along the carrot, rotating after each peel. Remove the stem from the makrut lime leaf and slice finely. Remove the chilli from the top of the laksa paste, slice finely and set aside or discard if not using.
2. TO PREPARE THE NOODLES:
Place the rice noodles and carrot ribbons into a heat proof bowl and pour over boiling water from the kettle. Allow to sit for 2-3 mins then drain well into a colander.
3. 3 TO COOK THE LAKSA:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each breast into 2 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins on each side or until cooked through. Add the laksa paste and cook stirring often for 30-60 secs. Turn the heat to medium, pour in the coconut cream and 1 cup of water and cook for 1-2 mins. Add the peas and lime leaf and cook for a further minute.
TO SERVE:
Place noodles and carrot into bowls. Top with chicken and roasted pumpkin. Pour over the laksa sauce from the pan and sprinkle with the roasted peanuts and shallots and chopped chilli if using. Mix altogether to eat.