Fragrant Free Range Chicken & Coconut Laksa

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Peel and finely slice your brown onion[s]

Heat a large, wide-based deep pan or pot (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to caramelise

Once caramelised, add your curry powder and ground turmeric and cook for 3-4 min further or until fragrant

Meanwhile, chop your creamed coconut (if required!)

Dissolve the chopped creamed coconut in 900ml [1.8L] boiled water

Add your soy sauce and 2 tsp [3 tsp] [4 tsp] sugar – this is your coconut stock

Peel and finely chop (or grate) the garlic

Once fragrant, add the chopped garlic, red Thai curry paste and lime leaf[ves] to the pan and cook for 2-3 min or until fragrant

Wash your spinach, then pat it dry with kitchen paper

Add the coconut stock and half of your sriracha (can't handle the heat? Go easy!) and cook for 3-4 min

Meanwhile, trim, then chop half your spring onions into thirds

Finely slice the remaining spring onion[s] and set aside for garnish

Slice the free range chicken breast portions into thin strips

Add your fine egg noodles, spring onion thirds, spinach and chicken strips to the pan and give everything a good mix up

Bring to the boil over a high heat and cook for 5-7 min or until the chicken is cooked through (no pink meat!) and the noodles are tender

Once done, remove the pan from the heat – this is your fragrant chicken & coconut laksa

Squeeze the juice of half your lime[s] into the fragrant chicken & coconut laksa

Cut the remaining lime into wedges