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 classic Malaysian Laksa curry is so quick and easy to make and so satisfying, you will make it again and again!
Anjum Signature

Tailored to Taste
The most authentic laksas are cooked with seafood into a soupy curry and served on a bed of noodles with optional additions of tofu puffs, beansprouts and boiled eggs halves and garnished with herbs.
Ingredients
  • 1 pack of The Spice Tailor Malaysian Laksa Curry
  • 1 rounded tsp. tomato puree 
  • 3 x boneless and skinless chicken thighs, cut into bite size pieces 
  • 60g beansprouts 
  • Handful of greens, like bok choy, green beans or broccoli 
  • 1 tbsp. oil 
  • 80g wide rice noodles or egg noodles, cooked as per packet instructions 
  • 120 ml chicken stock 

Sambal: 

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

Optional garnishes: Fresh coriander and lime wedges. You could also add a soft-boiled egg - Bring water to a boil and gently place egg into the pan for 6 1/2 minutes. Run under cold water and then peel.

Method
  1. Make the sambal by blending all ingredients, apart from the oil, together with a little bit of water. Heat the oil in a pan, add the blended sambal ingredients and cook over low heat, for 15-20 minutes to cook everything through. You might need to add a splash of water to the pan if you are worried about it catching and burning. Season well. 
  2. Meanwhile, blanche the greens. 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 1 tbsp. of oil to a pan over medium-high heat and 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 puree. Stir through properly. Add the coconut milk and stock and bring to a simmer. Cook 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 into any of those who want the heat and garnish with herbs, lime wedges or anything else you like.
Tailored to Taste
The most authentic laksas are cooked with seafood into a soupy curry and served on a bed of noodles with optional additions of tofu puffs, beansprouts and boiled eggs halves and garnished with herbs.
  • 1 pack of The Spice Tailor Malaysian Laksa Curry
  • 1 rounded tsp. tomato puree 
  • 3 x boneless and skinless chicken thighs, cut into bite size pieces 
  • 60g beansprouts 
  • Handful of greens, like bok choy, green beans or broccoli 
  • 1 tbsp. oil 
  • 80g wide rice noodles or egg noodles, cooked as per packet instructions 
  • 120 ml chicken stock 

Sambal: 

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

Optional garnishes: Fresh coriander and lime wedges. You could also add a soft-boiled egg - Bring water to a boil and gently place egg into the pan for 6 1/2 minutes. Run under cold water and then peel.

  1. Make the sambal by blending all ingredients, apart from the oil, together with a little bit of water. Heat the oil in a pan, add the blended sambal ingredients and cook over low heat, for 15-20 minutes to cook everything through. You might need to add a splash of water to the pan if you are worried about it catching and burning. Season well. 
  2. Meanwhile, blanche the greens. 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 1 tbsp. of oil to a pan over medium-high heat and 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 puree. Stir through properly. Add the coconut milk and stock and bring to a simmer. Cook 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 into any of those who want the heat and garnish with herbs, lime wedges or anything else 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.

£3.15
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113p per 100g
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