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Chicken and Prawn Laksa Curry

Chicken and Prawn Laksa Curry

Serves 2 people

This rich curry flavoured noodle is traditionally served with prawns and sliced fish cake but here we have replaced fish cake with chicken. The pre-cooked base stock makes this an easy meal to prepare.



Indicates the item is not available online but can be purchased at the nearest supermarket / grocery store.

1 large chicken breast

170g raw king prawns

100g laksa paste (such as Dollee Brand)

200ml Mai Siam Coconut Milk

75g Mai Siam Rice Noodles (dry weight)

120g beansprouts

8 pieces fried tofu puffs (approximately 100g)

Thinly sliced red chillies, fresh chopped herbs and a lime wedge to garnish

Cooking Method

Step 1

Bring 300ml water to the boil and cook the whole chicken breast for approximately 6 minutes or until it is cooked. If raw prawns are used, cook in the same stock for 2 minutes.

Step 2

Remove the chicken and prawns from the water but keep the stock. When the chicken breast has cooled slighty, finely slice.

Step 3

Soak the rice noodles in boiling water according to the instructions on the packet and add the beansprouts for 1-2 minutes at the end of the noodles cooking time to lightly blanch. Drain and rinse with cold water, then reserve until ready to serve.

Step 4

Add the laksa paste to the reserved stock and simmer for 5 minutes. Add the coconut milk to the stock and simmer gently for a further 2 minutes. Add the chicken, prawns and tofu puffs to the curry for 2-3 minutes to heat through.

Step 5

To serve, divide the noodles and beansprouts between two bowls and top with the laksa curry mix. Garnish with the thinly sliced fresh red chilli, fresh herbs and a lime wedge.