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
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. 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. Ladle into serving bowls and top with remaining ingredients to garnish. Serve immediately.
Tip: 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.
Recipe provided by Dairy Australia. Visit legendairy.com.au for more dairy-rich family recipes.