Chicken Laksa
Serves 3, BUT Adam eats quite a bit, so for us, this serves 2 & 1/4!
300g chicken breast sliced thinly
1 red capsicum sliced thinly
1/2 eggplant cubed
1 tin baby corn, drained and chopped
Green beans - a big handful (around 150g)
2 tablespoons grated ginger
1 red chilli
3 heaped tablespoons laksa paste (I use Valcom)
1 can coconut flavoured light & creamy evaporated milk (you could use coconut milk)
2 - 3 cups chicken stock (I use Massals salt reduced).
Handful chopped coriander
1 pack slim pasta noodles OR rice noodles.
Chop up beans and put on to the boil for about 10 minutes or to your liking.
In large saucepan, fry off chicken breast in a bit of water until half way cooked.
Add in the capsicum, eggplant, baby corn, chilli and ginger and cook for a few minutes. Add in some extra water if it starts to stick. You can use oil, but my aim is low fat at the moment.
Add in the beans, laksa paste, coconut milk and stock. I cook here for another 5 minutes on low, but don't let it boil over.
Once it is cooked, I let it sit for 5mins to soften up all the veggies.
While it is sitting, either chuck some rice noodles in a bowl with boiling water OR serve it on top of half a pack of slim noodles :-)