Being a busy working mum, I am always on the search for quick and easy recipes that our whole family can enjoy. Rose and Harry's favourite is Thai Chicken Laksa and it is super quick, inexpensive and easy to prepare. This recipe comes from Sophie Gray's Stunning Food from Small Change and is mild enough for the whole family to enjoy. Luckily, both our kids love spicy foods (within reason!) and are reasonably adventurous in trying ethnic dishes.
Chicken Laksa
1 large single chicken breast
1 tablespoon oil
3 cloves crushed garlic
1 tablespoon crushed or grated ginger
1-2 teaspoons of Thai sweet chilli sauce (I use a little more!)
100g green beans (I use frozen beans or a frozen stir fry vegetable mix)
1 1/2 teaspoons ground coriander
1 1/2 cups coconut milk or cream (1 can)
1 tablespoon fish sauce
750ml chicken stock
300g noodles (I never measure these, I like a thick laksa so often use fettucine noodles)
salt and pepper
Method
Slice the chicken into thin strips and cook quickly in a little oil in a wok or saucepan. Remove and set aside. To the pan add garlic, ginger, chilli sauce and beans. Cook for a minute or so. Mix in the coriander, coconut milk and fish sauce, then add the stock and chicken. Bring to a simmer and add the noodles. Simmer for a few minutes until the noodles are cooked. Season and serve in bowls with a spoon and fork.
I cooked this tonight and Rose and Harry had three bowls each! If I have frozen prawns on hand, I throw in a handful or if you prefer a seafood laksa, just substitute the chicken for seafood. It is also a nice lunch dish. Enjoy!
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