INGREDIENTSRecipe of the week: Chicken Laksa

1 tbsp. coconut oil

2 tbsp. curry blend*

1 thinly sliced onion shallot

400ml coconut milk

650 ml stock (vegetable/chicken?)

500g chicken breast fillets (sliced thinly- 2cm pieces)

100g brown rice vermicelli noodles

Bean sprouts, fresh coriander, and a sprinkle of dulse flakes



Prepare the noodles by placing them in a medium size bowl and pouring enough warm water to cover them. Set aside for 15 minutes.

Heat the coconut oil with spices over a gentle heat for about 2 minutes or until fragrant. Add the sliced shallot and fry for a minute. Next add the stock and the coconut milk and bring to a gentle simmer.

Add the chicken cooking for 3 to 5 minutes or until it appears cooked and not pink inside. Lastly add the noodles.

Serve in bowls with a handful of sprouts, a little fresh coriander and a sprinkle of dulse flakes if you desire.

Enjoy – Shaz

*Laksa Lemak mix from gewurzhaus- Candlenut, coriander, shrimp, lemongrass, galangal, chilli, salt, garlic, turmeric, coriander leaf.

You could use blend of ½ tsp coriander, 1tsp turmeric, ¼ tsp chilli, pinch of salt, ¼ tsp garam masala. Or even just a tbsp. curry on its own will give you the flavours.

Don’t forget to share this via , Google+, Pinterest and LinkedIn.