- 4 chicken breast fillets, skin on
- 2 tbsp vegetable oil
- sea salt
- freshly ground black pepper
- 1/4 cup laksa paste
- 400g fresh egg noodles
- 200g snow peas
Preheat oven to 220c. Put the chicken oil, salt and pepper in a bowl and toss to combine. Heat an ovenproof frying pan over a high heat. Place the chicken with the skin side down in the pan and sear for about 4-5 mins until golden. Turn the chicken over and cook for another minute. Put the pan in the oven and cook the chicken for about 10 mins until the chicken feela firm to touch. Remove from the oven, leave to rest for 5 mins, then cut each fillet on the diagonal into pieces.
Meanwhile, stir the coconut milk and laksa paste in a small saucepan over medium heat until combined. Cook for 5 mins, or until slightly reduced.
While the chicken and sauce are cooking, cook the noodles in boiling, salted water for 1 minute. Drain and divide among four shallow serving bowls. Top with finely sliced snow peas and sliced chicken. Pour the sauce over and serve with lime or lemon cheeks and some chopped coriander.
This recipe comes from Bill Granger’s Bill’s Food