Chicken laksa

Full of flavours, make the perfect dinner night option

For 2 persons

• 1 bell pepper

• 1 spring onion

• ½ red chilli

• 1 garlic clove

• 1 bunch of coriander

• ½ lime

• 50g red Thai curry paste

• 200ml coconut milk

• 1 cube chicken stock

• 30g peanut butter

• 1 teaspoon of sugar

• 210g diced chicken thigh

• 150g egg noodle

1. Pop your kettle on to boil. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim the spring onion and thinly slice. Halve the chilli lengthways, deseed then finely chop. Peel and press the garlic. Roughly chop the coriander (stalks and all). Zest and halve the lime.

2. Heat a splash of oil in a large saucepan on medium heat. Add the pepper, garlic, chilli and half the spring onion. Stir and cook for 2 mins, then add the red curry paste and stir together. After 1 minute, pour in the coconut milk and mix until smooth. Add the chicken stock powder with 400 ml of the boiling water from your kettle and bring to a simmer.

3. Add the peanut butter and the sugar to your pan. Simmer gently for 10 mins. Taste the laksa and add seasoning if you think it needs it - salt, pepper, sugar - whatever suits your taste!

4. Meanwhile, heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken pieces and lime zest. Season with a pinch of salt and pepper. Stir-fry until cooked through, 8-10 mins. When cooked, remove to a plate and cover with foil to keep warm.

5. When the laksa has been cooking for 10 mins, add in the egg noodle. Cook until soft enough to eat, about 4 mins. The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.

6. Add the chicken to the pan and simmer until the chicken is piping hot, 1-2 mins. Remove from the heat and add half the lime juice. Taste and add salt, pepper and more lime juice if you feel it needs it. Serve in big bowls topped with the coriander and the remaining spring onion. Enjoy!