Chicken Laksa (Low Fat And Delicious) - cooking recipe

Ingredients

oil
400 g skinless chicken breast fillets
1/2 teaspoon garlic (crushed)
1 teaspoon ginger (crushed)
1/2 cup carrot (cut into thin strips)
1/2 cup red capsicum (cut into thin strips)
1 cup bean sprouts
1/2 cup shallot (sliced)
1 tablespoon fresh coriander (chopped)
1 teaspoon lemongrass (in jar)
3 teaspoons laksa paste (or Massaman Curry paste)
1 teaspoon turmeric
2 teaspoons chicken stock powder
250 ml chicken stock, liquid
1 cup water
1 teaspoon coconut essence
1 1/2 cups singapore noodles
1 tablespoon cornflour
375 ml reduced-fat evaporated milk

Preparation

In a large frypan saute chicken, garlic and ginger together for 4 minutes.
Toss in carrots and capsicum and cook another 2 minutes.
Place all other ingredients except milk and cornflour in the pan and mix well.
In a separate container, mix milk and cornflour well and then add to pan.
Simmer for 5 minutes and serve.