Chicken Laksa
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A chicken curry recipe you can't miss if you like tasty food: chicken laksa, a Malaysian soup with Chinese, Indian and Malay influences, made with curry.
25 September, 2012
ingredients
Chili pepper
3 each, deseeded and roughly chopped
Garlic
4 cloves, chopped
Ginger
A thumb size piece, peeled and roughly chopped
Shallots
4 each, peeled
Turmeric
1 tsp
Coriander
2 roots, roughly chopped
Oil
3 tbsp
Coconut milk
400 ml
Chicken stock
400 ml
Lemongrass
1 stalk
Chicken
3 breasts, skinned and cut into strips
Fish sauce
2 tbsp
Light soy sauce
1 tbsp
Sugar
1 tsp
Baby spinach
1 handful, chopped
Rice noodles
150 g, soaked according to packet instructions coated with a little oil
Limes
2 each, juiced
Limes
to garnish
Coriander
cilandro
Preparation
Place the chilli peppers, garlic, ginger, shallots, turmeric, coriander root and oil in a food processor and pulse to make a fine paste.
Heat a large pan and gently fry the paste for 2 minutes, stirring all the time to prevent it burning.
Add the coconut milk, chicken stock and lemongrass, bring to a boil then add the chicken, fish sauce, soy sauce and sugar and simmer gently for 5 minutes or until the chicken is cooked through.
Add the spinach, noodles and lime juice, cook for 1 more minutes then serve garnished with lime leaves and coriander.
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