Chicken and Prawn Laksa

Method

1. In a large wok, over medium-high heat, add the coconut oil, and once heated add the cubed chicken thigh and cook until browned on all sides.
2. Set the chicken aside on some paper towel.
3. To the same wok add the laksa paste, and stir fry until fragrant, about 2 minutes.
4. To make the laksa sauce, add to the paste the coconut cream, stock, fish sauce and lime juice.
5. Stir until the sauce is well combined.
6. Bring the sauce to the boil, and then turn down to simmer, add the chicken, and cook for 10 -15 minutes until the chicken is tender and cooked through.
7. Now add the prawns, bean shoots and snow peas, stir through, coating in the sauce.
8. Once heated through, serve immediately.
9. Serve with konjac or zuchinni noodles and lime wedges.

Comments

• Keto, gluten free, fodmap friendly.
• For a vegan option swap chicken and prawn for eggs and tofu.