CREAMY CHICKEN LAKSA

250g rice noodles

250g skinless chicken fillet, thinly sliced

3 tbsp prepared laksa or Thai red curry paste

2 x 375mL cans CARNATION Light & Creamy Coconut

Flavoured Evaporated Milk

2 tbsp MAGGI Authentic Fish Sauce

1 carrot, cut into strips

1 cup sliced mushrooms

1/2 cup peas

2 cups bean sprouts

1/4 cup chopped coriander

1. Soak noodles 10 minutes in boiling water, drain.

2. Place chicken and laksa paste in pan, cook 2 minutes.

3. Add CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Authentic Fish Sauce.

4. Bring to boil, add carrot, mushrooms and peas, return to boil, remove from heat. Add bean sprouts and noodles just before serving.

5. Garnish with coriander.