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Chicken & Prawn Laksa

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Check out this delicious Chicken and Prawn Laksa recipe from Olivado, made with our incredible coconut oil.

Chicken & Prawn Laksa

 

4 chicken breasts - chopped into small pieces
2 cups prawns - defrosted, shelled and deveined

1 tbsp olivado liquid coconut oil

1 onion - finely chopped
3 cloves of garlic - minced
A 3cm / 1.1in cube fresh ginger - minced
1 fresh chilli - finely chopped
3 tbsp laksa paste
1 400g / 14oz can coconut milk

500ml / 17fl.oz chicken stock
1 tbsp brown sugar (optional)
A handful of green beans, trimmed and sliced through the middle
2 packets ready cooked spaghetti

1 cup bean sprouts 
fresh lime wedges
A handful of fresh coriander

A handful of fresh mint

We used a heavy based casserole pot to make this

1

  1. In a large pot over a medium heat, heat the coconut oil, then add the onion, ginger, chilli and garlic. Cook until soft and translucent. Add the laksa paste and continue to cook for a further minute.
  2. Add the coconut cream and chicken stock, bring to the boil and then turn down to a gentle simmer.
  3. Add the chicken breast, prawns and the beans. Bring to boil. Simmer for 5 minutes or until the chicken is cooked through.
  4. Season with sugar taste.
  5. Divide the warmed cooked spaghetti into four serving bowls. Pour the laksa curry over the noodles, Arrange chicken, prawns, beans attractively and top with sprouts, coriander, mint and  fresh limes.
Nutrition Facts

Servings 4