Ingredients
- 1 jar Valcom Authentic Thai Laksa Paste
- 600g chicken thigh fillets (cut into 3-4cm chunks)
- 1 onion (sliced in thin wedges)
- 5 cloves of garlic grated
- 2 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp ghee
- 1 tbsp palm sugar
- 1 tbsp dashi stock (granules)
- 400ml coconut cream
- 1 carrot (cut into sticks)
- 1/2 head of broccoli (cut bite size)
- 3 yellow squash (cut bite size)
- 100g sugar snaps (cut bite size)
- 200g vermicelli noodles
- 1 cup fresh coriander (garnish)
- 4 spring onions (sliced thinly for garnish)
- 2 limes (cut in wedges for garnish)
- 2 tsp fish stock
Method
- Heat oil and ghee in large saucepan
- Add onion, garlic and ginger, sautee until tender
- Add Valcom Authentic Thai Laksa Paste cook until fragrant
- Add coconut cream, bring to simmer
- Add fish sauce, dashi stock and palm sugar
- Add chicken and carrot, gentle boil for 7mins
- Add broccoli, sugar snaps and yellow squash, gentle boil for further 7 mins
- In large bowl cover noddles with boiling water for 5 mins
- Portion drained noodles into serving bowls
- Ladle Laksa over steaming noodles
- Garnish with lime juice, spring onion and coriander
- 😉enjoy
Product used in recipe
- Valcom - Curry Paste Laksa