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Chicken Laksa

Creamy, coconutty chicken curry packed with veg!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Servings 2 people


  • 1 large onion
  • 1 thumb sized piece of fresh ginger
  • 1 red chilli
  • 4 garlic cloves
  • 1 tsp coriander seeds
  • 1 sweet potato
  • 2 lemongrass stalks
  • 2 tsp ground turmeric
  • 6 skinless chicken thighs
  • 1 1 red pepper, sliced
  • 100 ml chicken stock
  • 100g green veg (I used kale and tenderstem broccoli)
  • 1x400 ml tin tin coconut milk
  • 150g sugar snap/ mange tout peas
  • 1 tbsp tbsp soy sauce
  • 1 lime, juiced
  • Handful of coriander, chopped (to serve)
  • Handful of lightly toasted cashews


  • Blitz the onion, ginger, chilli, 3 garlic cloves and coriander seeds in a food processor.
  • Whilst blitzing, chop the sweet potato into cubes and roast in the oven on 200C for 15 minutes.
  • Once you have your onion/ginger/chilli/garlic paste, heat some oil (olive or coconut) in a pan, and add the it in with the lemongrass and turmeric (you can bash the lemongrass a bit before adding for more flavour, but not a necessity). Soften over a low heat for 3 minutes.
  • Add in the chicken thighs and coat in the spice paste and fry for 5 minutes.
  • Add in the sweet potato and red pepper and soften for 3 mins, and then add in the chicken stock. Bring to a simmer on a low heat and cook for 15 minutes (or until the chicken is cooked).
  • Meanwhile in a separate pan, blanch your tenderstem broccoli for 3 minutes and add in your kale at the end for one and a half to two minutes. Transfer to a frying pan and lightly fry with the remaining garlic clove for flavour.
  • Once the chicken is cooked through, add the coconut milk, sugar snap peas, the lime juice, the soy sauce and half of the coriander and cook for a further 3-4 minutes, depending on how crunchy you like your mange tout.
  • Serve with noodles of your choice (I prefer rice noodles with this), with the greens on the side and scatter the remaining coriander and cashews on top!