Step 1

In a large, deep frying pan or wok, melt the coconut oil over medium-high heat. Add the diced chicken thigh and cook until sealed on all sides and just starting to brown. Set aside.

Step 2

In the same pan without cleaning, add the laksa paste and cook for 2 - 3 minutes until very fragrant.

Step 3

Add the coconut cream, chicken stock, fish sauce, lime juice and stevia. Stir to combine thorough. Bring to the boil, stirring constantly. As it heats further, the laksa paste will continue to dissolve evenly.

Step 4

Turn heat down to a simmer and return the chicken to the pan. Simmer for 10 - 12 minutes until the chicken is cooked through.

Step 5

Add the prawns and bean shoots and stir through, coating in the sauce. Once heated through, serve immediately.

Step 6

Serve with zucchini noodles and lime wedges, and optionally coriander, chilli and spring onion.