Prawn and Coconut Laksa with Chicken
with charred garlic pak choi
A recipe conveniently customised just to your liking.
Tags:
Quick
•Spicy
•Eat Me First
Allergens:
Cereals containing gluten
•Wheat
•Mustard
•Crustaceans
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Lime
1 pack(s)
Coconut Milk
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Carrot
1 unit(s)
Pak Choi
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Chilli
1 unit(s)
Garlic
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
160 grams
Prawns
(Contains: Crustaceans)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3406 kJ
Energy (kcal)814 kcal
Fat29.9 g
of which saturates16.5 g
Carbohydrate79.6 g
of which sugars11.6 g
Dietary Fiber7.6 g
Protein59.2 g
Salt4.5 g
Potassium301.1 mg
Calcium36.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the chicken. Fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the prawns and carrot.
- Fry until prawns are cooked and carrot is softened, 4-6 mins.
IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
3
- Add the Thai spice and korma paste and cook for 2-3 mins.
- Stir in the coconut milk, stock and 300ml water (per 2P).
- Bring to the boil, cover and simmer for 8-10 mins.
4
- While the laksa simmers, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Cook on one side for 2 mins then turn over and cook for another 2 mins.
- Add the garlic to the pak choi and fry for 1 min. It should be slightly browned and charred.
- Add a splash of water, pop a lid (or some foil) on the pan and leave to steam for another 3 mins.
5
- When the laksa has 1 min of cooking time remaining, add the noodles.
- Stir carefully to separate the noodles and allow them to warm through.
- Season to taste with salt, pepper and a squeeze of lime juice.
6
- Divide the prawn laksa between bowls.
- Top with garlic pak choi and sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
