Chicken Laksa Recipes

CHICKEN LAKSA

Steps:

• Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
• Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
• Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
• Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

MALAYSIAN CHICKEN CURRY LAKSA (LAKSA LEMAK) RECIPE BY TASTY

Steps:

• Make the laksa paste: In a food processor, combine the dried red chiles, dried shrimp, cashews, coriander seeds, and cumin seeds and grind into a powder. Add the shrimp paste, ginger, galangal, turmeric, garlic, Thai red chiles, shallots, lemongrass, curry powder, cilantro stems and roots, and vegetable oil and grind into a smooth paste, about 3 minutes. Set aside until ready to use. The laksa paste will keep in an airtight container in the refrigerator for up to one week. Pour a bit of oil over the top to cover the sauce before storing.
• Make the curry: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, then drain and set aside.
• Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the ginger and garlic and sauté for 1-2 minutes, until fragrant, then add the Thai red chiles and lemongrass and sauté for 2 minutes, until the lemongrass softens a bit. Add the laksa paste and sauté for 2-3 minutes, until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes, until about halfway cooked. Add the long beans and sauté for 2 minutes, until the beans soften a bit.
• Add the chicken stock and coconut milk. Bring to a boil, then remove the pot from the heat.
• Add the tofu, fish cakes and rice cakes, if using, 1 tablespoon salt, the palm sugar, and lime juice and stir to incorporate. Season the curry with more salt, lime juice, or palm sugar, if desired.
• Divide the cooked noodles between 2 deep bowls. Ladle the curry sauce over the noodles, then use tongs to distribute the chicken, tofu puffs, fish cakes, rice cakes, and long beans on top. Garnish with the cilantro, mint, lime wedges, hard-boiled eggs, Thai red chiles, and sambal oelek.
• Enjoy!

CHICKEN LAKSA.....QUICK, EASY AND OH SO TASTY

Steps:

• in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside.
• make the rice noodles according to directions on packet and put aside.
• in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent.
• add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling.
• add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat.
• TO SERVE:.
• place desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly. top with some bean shoots, chilli and coriander.

CHICKEN LAKSA

Steps:

• Peel garlic and ginger and add to food processor. Also add chilli, turmeric, trimmed spring onions, peanut butter, 1 lime, coriander, soy and fish sauce. Blitz to a paste. Put chicken in a plastic bag with salt, pepper and give spice. Bash until 1.5cm thick. Cook on a frying pan/griddle pan until cooked through (turn after 4 min).
• Pour 800ml of boiling water into a big pan and crumble in the stock cube.
• Trim the squash and grate and tip in to the pan.
• Tip the blitzed paste in to the stock and add the noodles (if using). Cut asparagus in half. Add to the pan+ coconut milk, and as soon as it boils, taste and then turn the heat off.
• Finally drizzle the chicken with honey in the pan before serving. Serve with lime wedges.