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.
Ingredients
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.
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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