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Squash, broccoli, charred chicken & peanut laksa

Preparation time: 10 mins of chopping and getting yourself sorted Cooking time: 30 mins to get this laksa to the table

This quick and easy, vegetable-packed laksa recipe is simpler than the long ingredients list suggests, we promise! The addition of the charred and caramelised chicken gives the laksa another texture dimension, but you can use pork or beef, or skip the chicken for a vegetarian alternative.

Ingredients Core ingredients

  • 200g - grated butternut squash

  • 200g - tenderstem broccoli, stems cut into two long pieces

  • 4 curls - wholewheat noodles

  • 400ml - coconut milk (low fat if you prefer)

  • 200ml - chicken stock

  • 1 small bunch - coriander, leaves roughly chopped (use the stalks in the paste)

  • A splash - rapeseed oil

For the paste

  • 2 tbsps - red Thai curry paste

  • 2 tbsps - raw peanuts, lightly toasted in a dry pan

  • 2 - spring onions, roughly chopped

  • 1 - small red chilli, deseeded

  • 2 cloves - garlic, peeled

  • 1 tbsp - soy sauce

  • 1 tbsp - fish sauce

  • 1 tbsp - lime juice

  • Some - stalks from the coriander bunch

  • Splash - water if necessary

For the chicken

  • 8 - chicken thigh fillets

  • 1 tbsp - soy sauce

  • 1 tbsp - honey

Method Making a delicious vegetable & chicken laksa

  1. First make the paste by putting all the ingredients into in a small food processor and blitzing until as smooth as you can. Don't worry if it's still a little chunky. Heat a deep, large saucepan or wok with a splash of rapeseed oil, add your paste and cook off a little. Add the coconut milk and chicken stock and bring to a summer. Add the grated butternut squash and continue to simmer while you prepare the chicken.

  2. Place the chicken between two pieces of cling film and bash out until a little flatter to help then cook through quicker. Pop the chicken in a bowl with the soy sauce and honey and toss to coat. Heat a frying pan with a little rapeseed oil until medium hot. Add the chicken and allow them to cook through and char a little, turning regularly. You are looking for a deep caramelised colour. Set the chicken to one side to rest, while you finish the rest of the laksa.

  3. Pop the noodles into some boiling water and cook for around five minutes until soft.

  4. Add the broccoli to the coconut broth and cook for a further three to four minutes. Check the seasoning of the broth and add more soy sauce or lime juice if needed.

  5. Check the seasoning of the broth and add more soy sauce or lime juice if needed.

Plating up

  1. Warm some deep bowls and place a portion of noodles in the base of each one.

  2. Top up the bowl with the broth and broccoli. Slice the chicken on an angle and place some on top of each bowl. Finally, garnish with the chopped coriander leaves.




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