premier-mcdougal 5/2/20

Malaysian Prawn & Chicken Laksa

Serves: 10
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  • 100g Thai Red Curry Paste
  • 15g Maggi Asian Fonds
  • 25ml sunflower oil
  • 100g beansprouts, washed & drained
  • 25g Red chillies - medium sliced or julienne, seeds removed
  • 20g Maggi Chicken Fonds mixed with 500ml water
  • Maggi Coconut Milk – coconut powder 220g mixed with 800ml water
  • 500g noodles egg fine cooked
  • 300g cooked shredded chicken
Calories per serving: 522


  1. Heat oil then stir fry the vegetables and mushrooms for 2 to 3 minutes, remove and set aside
  2. Tip the curry paste into the pan and fry for 1 minute, pour in the coconut milk and Fond, bring to the boil then drop in the noodles and prawns
  3. Reduce the heat and simmer for 4 minutes until the prawns are cooked through
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