Creamy Chicken Laksa with Noodles & Coconut Sauce

Steps

1. Bring a large pot of salted water to the boil (with a lid).
2. Pat chicken dry and slice 1cm. Combine in a small bowl with first measure of laksa curry paste and season with salt and pepper. Toss to coat well.
3. Heat oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side, until golden and cooked through. Remove from pan and set aside, covered to rest. Reserve pan.
4. Slice onion and peel carrot into ribbons. Cut bok choy into quarters lengthways and separate leaves. Set aside.
5. Add noodles to pot of boiling water. Stir well, cover and turn off heat. Leave for 8 minutes, until tender. Drain, rinse with cold water and leave to drain well. Toss with oil to prevent sticking and cut in a few places with kitchen scissors to make them easier to eat.
6. Return reserved pan to medium-high heat with oil. Cook onion for 3 minutes, stirring, until softened. Add water measure to deglaze pan (see tip), then add second measure of laksa curry paste with a splash of coconut milk and cook, stirring for 30 more seconds, until fragrant.
7. Add remaining coconut milk and stock to pan and bring to a simmer. Stir through carrot, bok choy and fish sauce (see tip) and cook for about 2 minutes, until veggies are wilted. Stir through any chicken resting juices. Season to taste with fish sauce, if needed.
8. Noodles topped with laksa, chicken, mung bean sprouts, chilli flakes and coconut thread.