Our Chicken laksa recipe is packed full of authentic flavour but without the noodles to create a delicious bowl of Asian goodness.
20 Minutes. A delicious chicken laksa made lite and easy.
300g Australian free range chicken breast
1 sweet potato
6 Kaffir lime leaves
600g natural chicken stock
1/4 cup Laksa paste
1 x 400ml tin coconut milk
Cut carrot, zucchini and sweet potato in half then into 0.5cm half moons. Remove centre of kaffir lime leaf then finely slice.
Heat a fry pan to a medium to high heat with a drizzle of olive oil. Cook chicken for 8 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes. Once rested, use two forks to shred each breast.
Bring a pot to medium to high heat with a drizzle of olive oil and laksa paste. Sauté the laksa paste for 1 – 2 minutes until fragrant. Stir in the coconut milk and stock. Add the veg and kaffir lime leaf. Simmer on low for 12 minutes. Remove from heat.
Ladle laksa into bowls and top with chicken.
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