- Ingredients:
- 25ml Sunflower oil
- 100g Thai red curry paste
- 220g MAGGI Coconut Milk Powder Mix prepared to 1Ltr
- 15g MAGGI Asian Concentrate Liquid Fonds
- 500g Fine egg noodles cooked
- 300g Raw large prawns peeled
- 230g Pak choi or bok choi sliced
- 100g Beansprouts
- 25g Red chillies sliced
- 300g Shredded chicken cooked
- 20g MAGGI Chicken Concentrate Liquid Fonds prepared to 500ml
Malaysian Prawn & Chicken Laksa using MAGGI Coconut Milk Powder Mix, MAGGI Asian and chicken Concentrate Liquid Fonds
Malaysian Prawn & Chicken Laksa using MAGGI Coconut Milk Powder Mix, MAGGI Asian and chicken Concentrate Liquid Fonds
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Malaysian Prawn & Chicken Laksa using MAGGI Coconut Milk Powder Mix, MAGGI Asian and chicken Concentrate Liquid Fonds recipe a try? Serves 10
Ingredients
Method
Method:
Heat the oil in a large wok and stir fry the curry paste for 1 minute, pour in the prepared coconut milk and fonds. Bring to the boil then drop in the noodles and prawns. Reduce the heat and simmer for 4 minutes until the prawns are cooked through. Add the pak choi, beansprouts, chilli and shredded chicken and reheat until piping hot, ladle into bowls to serve.
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