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    Creamy chicken laksa recipe

    Warm up with a lighter kind of winter comfort – creamy, delicious and full of chickeny goodness

    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


    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.

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