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.
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
- 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.
- Add the coconut cream and chicken stock, bring to the boil and then turn down to a gentle simmer.
- Add the chicken breast, prawns and the beans. Bring to boil. Simmer for 5 minutes or until the chicken is cooked through.
- Season with sugar taste.
- 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.