Name: Chicken & Butternut Squash Laksa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 250g butternut squash; 3 shallots; 200g good quality laksa paste; 4 boneless chicken thighs; 400 ml light coconut milk; 300 ml chicken stock; 150g asparagus spears; 120g fine dried egg noodle; Garnish:1 handful coriander leaves; A squeeze of fresh lime juice

Chicken & Butternut Squash Laksa

17 May 2019

by RickRock

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

Malayan food is far less well known than other South-East Asian cuisines - using Laksa paste (available in many supermarkets) makes it quick and easy to try it out. This Chicken & Butternut Squash Laksa is a simple example to give you a taste of how delicious Malaysian dishes can be.

Ingredients

250g butternut squash
3 shallots
200g good quality laksa paste
4 boneless chicken thighs
400 ml light coconut milk
300 ml chicken stock
150g asparagus spears
120g fine dried egg noodle
Garnish:1 handful coriander leaves
A squeeze of fresh lime juice

Instructions

Thinly slice the chicken; finely slice the shallots; peel the squash & cut into 1cm cubes.
Heat a little oil over a medium heat in a large pot. Stir-fry the squash and shallots for a couple of minutes to soften.
Add the Laksa paste and the chicken. Stir fry well to coat all over for 3 minutes.
Gradually pour in the chicken stock followed by the coconut milk. Bring to the boil, stirring, then turn down the heat to simmer for 3 minutes.
Add the asparagus and the noodles (and a little more boiling water if required) then simmer for 3 more minutes.
Serve in deep bowls sprinkled with the garnish.