Chicken & Butternut Squash Laksa
17 May 2019
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.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - One Pot - Supper
- Cuisines: - South East Asian
- Ingredients: - Chicken & Turkey - Other Vegetables
- Health and Diet: - Dairy Free
- Skill Levels: - Easy
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