Green Curry Chicken Laksa
|2 cansEvaporated milk, low fat|
|1 literChicken Stock|
|1 canStraw mushrooms; washed, drained|
|1 canMixed stir fry vegetables; washed, drained|
|1 mediumBroccoli; seperated into florets, stalks removed|
|3 teaspoonsGreen curry paste|
|3 tablespoonLaksa paste|
|1 teaspoonGinger; minced|
|1/2 teaspoonCoconut essence|
|600 gramsChicken breast; sliced thinly|
Green Curry Chicken Laksa Preparation
Combine evaporated milk, stock and coconut essence in a large pot and heat.
Stir in ginger and green curry and laksa pastes.
Add broccoli and simmer on a moderate heat for 2-3mins.
Add chicken and return to a simmer until chicken is cooked.
Add mushrooms and stir fry vegetables and stir until heated through.
Serve garnished with bean shoots and coriander/cilantro if desired.
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6 years, 11 months, 1 weeks, 3 days, 16 hours, 50 minutes ago
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