Chicken Laksa

• 500 grams Chicken thigh fillet, 1 inch diced
• 1 Brown onion, diced
• 1 Zucchini, halved lengthways and sliced diagonally
• 2 medium carrot, sliced as zucchini
• 1 1/2 cup Broccoli florets
• 1 bunch Baby bok choy, roughly sliced
• 1 Handful snow peas, sliced diagonally
• 1/2 Red capsicum, sliced
• 1 Handful baby corn
• 1/2 cup Bamboo shoots
• 1 small can chopped water chestnuts
• 1 cup Bean sprouts
• 2 can (400ml) coconut cream
• 125 grams Rice noodle
• 1 Chopped chilli, to taste
• 1 Cayenne pepper, to taste
• 1 Cracked black pepper, to taste
• 1 jar laksa paste (or red curry, or panang)
• 1 tbsp Chicken stock powder
• 1 stick Spring onion, sliced diagonally

1. In large non stick pot- brown chicken and set aside.
2. Add onion, curry paste and fry until onion is soft.
3. Add coconut cream and hard veggies, stock and spices.
4. Bring to boil and simmer until slightly softened.
5. Meanwhile- boil kettle, pour over rice noodle and cover until cooked.
6. Strain and set aside.
7. Add soft veggies (bok choy, bean sprouts) for another minute or two.
8. Throw some rice noodle in bowl- then laksa- top with spring onion and toasted chopped peanuts.
9. Wallah!

brown onion, zucchini, carrot, broccoli florets, bok choy, handful snow peas, red, handful baby corn, shoots, water chestnuts, sprouts, coconut cream, rice, chilli, cayenne pepper, black pepper, laksa paste, chicken, spring onion

Taken from cookpad.com/us/recipes/486479-chicken-laksa (may not work)