- In a large pot over a medium heat, heat the coconut oil, then add the onion, ginger, chilli and garlic. Cook until soft and translucent. Add the laksa paste and continue to cook for a further minute.
- Add the coconut cream and chicken stock, bring to the boil and then turn down to a gentle simmer.
- Add the chicken breast, prawns and the beans. Bring to boil. Simmer for 5 minutes or until the chicken is cooked through.
- Season with sugar taste.
- Divide the warmed cooked spaghetti into four serving bowls. Pour the laksa curry over the noodles, Arrange chicken, prawns, beans attractively and top with sprouts, coriander, mint and fresh limes.