Tasty prawn and chicken laksa 

Cook time: 30 minutes

Prep time: not long

Serves: 4

6 chicken thighs, boneless and skinless

12 peeled prawns

3 tbsp yellow curry paste (red curry paste for slightly hotter)

6 cloves garlic, sliced

2 knobs ginger, cut in half

1 onion, peeled and sliced

2 tbsp sunflower oil

400 ml coconut cream

250 ml vegetable stock

1 small pkt egg noodles or vermicelli

1 cup fresh coriander, roughly chopped

4 eggs, hard boiled, peeled and cut in half

Chili and crispy shallots if you want

Start by marinating the chicken thighs. Place them into a bowl and rub over 1 tbsp of the yellow curry paste. Add a little water to help.

Set aside in the fridge to marinate, ideally over night.

Next day cut each chicken thighs into 6. Heat a large cast-iron pan and start frying the chickens in oil. Once browned, add sliced onion, garlic, prawns and the remaining curry paste. Sauté for a few more minutes before adding the ginger, coconut cream and stock.

Cook out for 20 minutes on low, before adding in the egg noodles. After another 2 minutes served into bowls and top with the cooked egg, fresh coriander and chili if you wish.

Crispy shallots can add a nice crispy texture.

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