Curry Laksa Chicken
Curry Laksa Chicken is a spicy and aromatic Malaysian dish that features a coconut milk-based curry broth with chicken, noodles, tofu, bean sprouts, and other vegetables.
Ingredients
- 1 lb chicken breast boneless, skinless thinly sliced
- 8 oz dried rice vermicelli noodles
- 4 cups chicken broth
- 1 can coconut milk (14 oz)
- 2 tablespoon curry powder
- 2 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 cup bean sprouts
- 1 block tofu cubed
- Salt and pepper to taste
- Fresh cilantro for garnish
- lime wedges for garnish
Instructions
- Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, and curry powder, and cook for a minute until fragrant.
- Add the chicken slices and cook until no longer pink.
- Pour in the chicken broth and coconut milk. Bring to a simmer and let it cook for about 10 minutes.
- Add the onion, red bell pepper, tofu, and bean sprouts to the pot. Cook for an additional 5 minutes until the vegetables are tender.
- Season with salt and pepper to taste.
- Divide the cooked noodles into 4 bowls and ladle the curry laksa chicken broth over the top.
- Garnish with fresh cilantro and serve with lime wedges on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 661kcal (33%)Carbohydrates: 62g (21%)Protein: 40g (80%)Fat: 29g (45%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 77mg (26%)Sodium: 1.129mgPotassium: 890mg (25%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 1.006IUVitamin C: 47mg (57%)Calcium: 195mg (20%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
