Ingredients
The following ingredients have 3 Servings
- 1 tbsp vegetable oil
- 200 g (7oz) unsmoked gammon (diced)
- 75 g (2.6oz) laksa paste
- 200 ml (0.8 cup) reduced fat coconut milk
- 450 ml (1.9 cups) hot chicken stock
- 1 tbsp soy sauce
- 150 g (5.3oz) green beans
- 200 g (7oz) mangetout (snow peas)
- 12 cherry tomatoes (halved)
- 4 spring onions (sliced)
- 1 lime (sliced)
- 1 mild chilli (deseeded and sliced)
- Handful of fresh coriander (cilantro)
Instruction
- Heat the oil in a pot over medium heat and fry the diced gammon for about 2 mins until done. Remove the gammon pieces and set aside.
- Add laksa paste to the pot and stir-fry for 1 min until fragrant. Add the coconut milk, chicken stock and soy sauce bring to the boil, reduce heat to medium-low and simmer for 15 mins.
- Add the beans and simmer for 5 mins, then add the mangetout, gammon and tomatoes and simmer for a further 2 mins.
- Ladle the gammon laksa into bowls and top with spring onions, limes, chilli and coriander.
- Tips - add some rice noodles for a more substantial meal.
