Chicken Laksa

Serves: 4 - 6 people
Preparation time: 15 minutes or less

Ingredients:

4 tablespoons chicken laksa paste
500 ml chicken stock
2 x 400 ml cans coconut milk
2 chicken breasts, sliced
1 red capsicum, diced
2 x 50 g cans baby corn
100 g snow peas
1 1/2 tablespoons lime juice
2 T coriander leaves, finely chopped
steamed rice or noodles

Method:

1. Combine laksa paste, chicken stock and coconut milk in a pan. Bring to the boil.
2. Add the chicken, capsicum, corn and snow peas. Stir to combine.
3. Simmer for 3 minutes or until chicken is cooked through.
4. Add lime juice and coriander, stir to combine.
5. Divide rice or noodles into bowls. 
6. Add laksa including juices into bowls. 

Note:
To make the dish hotter, add 1 extra tablespoon of laksa paste. To make the dish milder reduce the laksa paste by one tablespoon.
We made this recipe using green thai curry paste instead of laksa paste.
Half the quantities of ingredients for a meal for two.