Lemongrass, ginger and kaffir lime leaves add a beautiful depth of flavour to this aromatic Asian-inspired dish created by Curtis Stone.
Category: not set
Cuisine: not set
1 tablespoon canola oil
1 quantity Laksa Paste (see notes below)
2 cans coconut milk
2 tablespoons fish sauce divided
2.3 large Chicken
4 leaves (optional)
1/4 butternut pumpkin (about 350g) peeled, cut into 2.5cm chunks
200 g thin vermicelli rice noodles cooked
1 long red chilli sliced
1/2 cup fresh coriander leaves
Lime wedges to serve
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