Chicken Laksa with Spicy Sambal

Chicken Laksa with Spicy Sambal

Made With Our Malaysian Laksa Curry -
2 SERVES
SERVES 2-3
prep
10 MINS PREP
20 MINS COOK
20 MINS COOK
This delicious chicken laksa recipe takes no time at all to cook up and is so much fun to eat! We have used beansprouts and green beans here, but you can use whatever vegetables you have in the fridge. If you fancy going the extra mile to impress, we have included a mouth-watering spicy sambal recipe for those who like flavourful heat - just spoon into your laksa before eating.
Anjum Signature

Tailored to Taste
This delicious chicken laksa recipe takes no time at all to cook up and is so much fun to eat! We have used beansprouts and green beans here, but you can use whatever vegetables you have in the fridge. If you fancy going the extra mile to impress, we have included a mouth-watering spicy sambal recipe for those who like flavourful heat - just spoon into your laksa before eating.
Ingredients
  • 1 pack of The Spice Tailor Malaysian Laksa Curry 
  • Handful of greens, like bok choy, green beans or broccoli
  • 80g wide rice noodles or egg noodles, cooked as per packet instructions
  • 1 tbsp. vegetable oil
  • 3 x chicken thigh fillets, cut into bite-size pieces
  • 1 rounded tsp. tomato purée
  • 120 ml chicken stock
  • 60g beansprouts

Sambal:

  • 40g fresh fat red chillies, (optional to remove seeds)
  • 60g red pepper
  • 30g fresh garlic
  • 5g fresh ginger
  • 2 tbsp. vegetable oil

Optional garnishes: Fresh coriander and lime wedges. You could also add a soft-boiled egg - Bring a small pan of water to the boil, gently lower in an egg and cook for 6 ½ minutes. Drain and run under cold water then peel and halve.

Method
  1. Make the sambal by blending together all ingredients, apart from the oil, with a little water to help. Heat the oil in a small pan, add in the blended ingredients, bring to a gentle simmer and cook gently for 15-20 minutes, stirring occasionally. Season well, taste. If it tastes harmonious, it is cooked, if it tastes harsh or raw, cook for a little longer, adding water at any point if the pan looks like it is drying out.  
  2. Meanwhile, blanch the greens in a pan of boiling water, removing with a slotted spoon once tender. Then, in the same water cook the noodles according to packaging instructions. Drain and place the noodles into two serving bowls with the veg on the side. 
  3. Heat the 1 tbsp. oil in a pan, add the red chilli from the smallest sachet and cook for 10 seconds. Then add the chicken and cook until golden on all sides, around 5-6 minutes.
  4. Add the laksa paste and tomato purée. Stir through before adding the coconut milk and stock. Bring to a simmer. Simmer gently until the chicken is cooked through, another 5-6 minutes or so.
  5. Add the beansprouts and bring back to a simmer. Spoon the laksa into the bowls. Add a spoonful of sambal to the bowl if you would like the heat and garnish as you like.
Tailored to Taste
This delicious chicken laksa recipe takes no time at all to cook up and is so much fun to eat! We have used beansprouts and green beans here, but you can use whatever vegetables you have in the fridge. If you fancy going the extra mile to impress, we have included a mouth-watering spicy sambal recipe for those who like flavourful heat - just spoon into your laksa before eating.
  • 1 pack of The Spice Tailor Malaysian Laksa Curry 
  • Handful of greens, like bok choy, green beans or broccoli
  • 80g wide rice noodles or egg noodles, cooked as per packet instructions
  • 1 tbsp. vegetable oil
  • 3 x chicken thigh fillets, cut into bite-size pieces
  • 1 rounded tsp. tomato purée
  • 120 ml chicken stock
  • 60g beansprouts

Sambal:

  • 40g fresh fat red chillies, (optional to remove seeds)
  • 60g red pepper
  • 30g fresh garlic
  • 5g fresh ginger
  • 2 tbsp. vegetable oil

Optional garnishes: Fresh coriander and lime wedges. You could also add a soft-boiled egg - Bring a small pan of water to the boil, gently lower in an egg and cook for 6 ½ minutes. Drain and run under cold water then peel and halve.

  1. Make the sambal by blending together all ingredients, apart from the oil, with a little water to help. Heat the oil in a small pan, add in the blended ingredients, bring to a gentle simmer and cook gently for 15-20 minutes, stirring occasionally. Season well, taste. If it tastes harmonious, it is cooked, if it tastes harsh or raw, cook for a little longer, adding water at any point if the pan looks like it is drying out.  
  2. Meanwhile, blanch the greens in a pan of boiling water, removing with a slotted spoon once tender. Then, in the same water cook the noodles according to packaging instructions. Drain and place the noodles into two serving bowls with the veg on the side. 
  3. Heat the 1 tbsp. oil in a pan, add the red chilli from the smallest sachet and cook for 10 seconds. Then add the chicken and cook until golden on all sides, around 5-6 minutes.
  4. Add the laksa paste and tomato purée. Stir through before adding the coconut milk and stock. Bring to a simmer. Simmer gently until the chicken is cooked through, another 5-6 minutes or so.
  5. Add the beansprouts and bring back to a simmer. Spoon the laksa into the bowls. Add a spoonful of sambal to the bowl if you would like the heat and garnish as you like.
MADE WITH OUR DELICIOUS
Malaysian Laksa Curry

The delicious and fragrant, brothy noodle curry known as ‘Laksa’ emerged in South East Asia during the spice trades hundreds of years ago.

Laksa evolved over time, with each country and region creating their own style. This resulted in the many delicious varieties available today from different South East Asian countries. Our Malaysian Laksa is rounded, fragrant, and packed with a blend of South East Asian spicing and flavours all balanced with coconut milk and a little tamarind.

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