Chicken and Poultry

Chicken Laksa with Spicy Sambal  

Dinner is served! Skip the takeaway and start your week right by making this easy Chicken Laksa with Spicy Sambal.

Serves 2-3
10 mins prep time
20 mins cook time

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
To garnish (optional)
Fresh chopped 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)

Tips and Inspiration

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. 

Method

Step one

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.

Step two

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.

Step three

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.

Step four

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.

Step five

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.

Please ensure food is cooked through and piping hot before serving.

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malaysian laksa curry pack

Made with our delicious Malaysian Laksa Curry 

This curry is a symphony of satisfying Malaysian-inspired spices. Perfectly complemented with the nuttiness from cashews, vibrancy from turmeric root, aroma from galangal and lemongrass, tang from tamarind and sweetness from coconut milk, which all come together in a deliciously fragrant, moreish broth.

Perfect served with noodles, vegetables and seafood, chicken, tempeh or tofu.

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