Chicken Laksa

Submitted by Joy Bartlett

Chicken Laksa

5 from 1 vote
Serving: 6
Prep Time 35 minutes
Cook Time 7 hours
Total Time 7 hours 35 minutes
Servings 4


  • 2 Tablespoons canola oil
  • 2 medium onions sliced
  • 2 cloves chopped garlic
  • 2 - 3 cms grated ginger
  • 1 Tablespoon curry powder
  • 750 g chicken thighs diced
  • 2 Tablespoons peanut butter
  • 400ml light coconut cream
  • 4 cups chicken stock
  • 1 medium carrot sliced
  • 1/2 red capsicum sliced
  • 2 stalks lemongrass, halved
  • 2 -3 kafir lime leaves
  • 2 Tablespoons light soy sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon fish sauce
  • 500g fresh egg noodles
  • 2 cups green beans sliced
  • Chopped coriander leaves and/or bean sprouts to garnish


  • Heat the oil , fry up the onion, ginger, garlic.
  • Add the curry powder, fry another 1 -2 minutes.
  • Add the diced chicken, cook till it loses its pink colour.
  • Transfer to slow cooker, stir in the peanut butter and coconut cream.
  • Add all the other ingredients, except the noodles, beans, coriander and sprouts.
  • Cook on Low 6 - 8 hours or High 3 - 4 hours
  • At the end of cooking add the noodles and beans and cook another 30 minutes.
  • Garnish with coriander and/or sprouts.

4 thoughts on “Chicken Laksa”

  1. Great recipe, never fails, I add some variations like tofu, fried eggplant and both thin and thick noodles but the basics are fantastic Laksa flavour and so easy in the slow cooker. I have been telling everyone about this recipe. Thanks!

  2. I tried this last night for the first time. I liked the outcome but felt it was missing was – I forgot the fish sauce and that is definitely needed. Will definitely try this again.

  3. Natasha Kidman

    Only used 1 onion and didn’t use lime leaves or fish oil!

    Cooked fam of 6 with leftovers for tomorrow lunch 🙂

  4. 5 stars
    Absolutely delicious! I added a bit more fish sauce, some chilli flakes & a cornflour slurry. I used frozen beans and it was perfect

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