Quick Chicken Laksa

Serves: 4

INGREDIENTS

1 onion, chopped
1 Tbsp Thai red curry paste
1 L water
1 Tbsp MAGGI Chicken Stock Powder
1/2 red capsicum, sliced
400 g skinless chicken fillets, sliced
375mL can CARNATION Light & Creamy Evaporated Milk
1/4 cup cornflour
2 Tbsp fish sauce
150 g rice noodles, soaked

METHOD

1. Heat pan, add onion, cook 1 minute. Add curry paste, cook 1 minute.
2. Add combined water and stock powder and capsicum, bring to the boil. Add chicken and simmer for 1 minute.
3. Stir in combined remaining ingredients except noodles. Return to the boil, stirring, then simmer for 1 minute.
4. Stir in noodles, then pour into serving bowls. If desired, garnish with bean sprouts and chopped coriander.

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