Recipe - Chicken Laksa

I am trying to use up things we have in our pantry before we go.  I only need to get chicken and bean shoots for this one from Symply Too Good to be True, Book 3.

I often adapt recipes to suit us - I don't fuss too much about the exact quantity of meat and just use whatever comes in the pre-packed packages from the supermarket.

Ingredients

Skinless chicken breast fillet, diced

½ tsp crushed garlic in jar

1 tsp crushed ginger in jar

½ cup carrot, strips

½ cup capsicum, strips

1 cup bean sprouts

½ cup shallots, sliced

1 tbsp fresh coriander, chopped

1 tsp lemongrass in jar

3 tsp massaman curry paste

1 tsp turmeric

2 tsp chicken stock powder

250ml liquid chicken stock

1 cup water

1 tsp coconut essence

1 ½ cups Singapore noodles

375ml can evaporated milk

Method

In a large frying pan or wok, coated with cooking spray, sauté chicken, garlic and ginger for 4 mins.

Toss in carrots and capsicum and cook another 2 mins.

Add all other ingredients except milk and cornflour into pan and mix well.

Combine cornflour and evaporated milk and add to pan.

Simmer 5 minutes, then serve.