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Creamy Chicken Laksa

Serves 4


  • 1/3 cup laksa paste
  • 2 x 375ml cans reduced fat evaporated milk
  • 300g skinless chicken breast fillets, cut into small cubes
  • 1 cup trimmed and chopped beans
  • 125g baby corn spears, sliced lengthways
  • 1/2 cup chopped red capsicum
  • 350g hokkein noodles
  • 3/4 cup bean sprouts
  • 2 spring onions, sliced
  • 2 tablespoons freshly picked mint leaves
  • 2 tablespoons freshly picked coriander leaves
  • lime wedges, to serve
Download Recipe (PDF)


  1. 1. Heat a non-stick saucepan over medium to high heat. Add laksa paste and cook, stirring, for 2-3 minutes or until fragrant. Add evaporated milk and bring to the boil.
  2. 2. Add chicken, beans and corn, reduce heat and simmer for 3 minutes. Add capsicum and noodles and simmer for a further 3-5 minutes or until chicken is cooked through.
  3. 3. Ladle into serving bowls and top with remaining ingredients to garnish. Serve immediately.

Tips / Handy Hints

Preparation Time: 10 minutes Cooking Time: 10 minutes Evaporated milk is a great substitute for coconut milk and cream in curry dishes. Try adding can always add 1-2 teaspoons coconut essence for an extra flavour boost.

Nutritional Information

Nutrients per serve:
Energy (kj) 2713
Protein (g) 44.1
Fat, Total (g) 17.2
Saturated (g) 5
Carbohydrates (g) 75.7
Sugars (g) 24.2
Dietry Fibre (g) 7.5
Sodium (mg) 1038
Calcium (mg) 607
Iron (mg) 4.3


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