Chicken Laksa

Chicken Laksa offers a warm meal ideal for winter that the family can enjoy

SERVES: 4

cooking spray

400g skinless chicken breast diced

½ teaspoon crushed garlic (in jar)

1 teaspoon crushed ginger (in jar)

½ cup carrot cut into thin strips

½ cup capsicum cut into thin strips

1 cup bean sprouts

½ cup shallots sliced

1 tablespoon fresh coriander chopped

1 teaspoon lemongrass (in jar)

3 teaspoons massaman curry paste

1 teaspoon turmeric

2 teaspoons salt-reduced chicken stock powder

1 x 250ml carton reduced-salt chicken stock liquid

1 cup water

1 teaspoon coconut essence

1½ cups Singapore noodles

1 tablespoon cornflour

1 x 375ml can evaporated light milk

In a large non-stick frypan or wok coated with cooking spray sauté chicken, garlic and ginger together for 4 minutes. Toss in carrots and capsicum and cook another 2 minutes. Place all other ingredients except milk and cornflour into pan and mix together well. Combine cornflour with milk and add to dish. Simmer 5 minutes then serve.

VARIATION:

REPLACE CHICKEN WITH 400g LEAN RUMP STEAK CUT INTO STRIPS OR 400g BONELESS FISH DICED OR 300g TOFU DICED.

NUTRITIONAL INFORMATION

PER SERVE CHICKEN RUMP FISH TOFU

FAT TOTAL 4.9g 5.2g 3.3g 7.1g

SATURATED 2.0g 2.5g 1.5g 1.4g

FIBRE 1.7g 1.7g 1.7g 1.7g

PROTEIN 34.9g 35.7g 29.8g 19.8g

CARBS 26.5g 26.5g 26.5g 29.5g

SUGAR 13.2g 13.2g 13.2g 13.9g

SODIUM 389mg 384mg 423mg 338mg

KILOJOULES 1223 (cals 291) 1248 (cals 297) 1077 (cals 256) 1021 (cals 243)