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Recipe: Chicken and Prawn Laksa Curry

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.


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

Serves 2

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. 

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

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.

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.

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.