Quick Chicken Curry Laksa       Serves 6

 

Chicken & Marinade

• 500g chicken thigh fillets, diced or thinly sliced

• 1 teaspoon salt

• 2 tablespoons curry powder

 

Laksa Base

• ¼ cup cooking oil

• 1 stalk of lemongrass, bruised and cut into 5cm pieces

• 1 purple onion, finely chopped

• 5 cloves garlic, finely chopped

• 1 small knob of ginger, grated

• ¼ cup fresh curry leaves

• ¼ cup curry powder

Soup

• 2 x 400ml cans of coconut milk

• 1 litre of water

• 1 tablespoonful of chicken Bouillon Powder

• 3-5 tablespoons fish sauce

 

Noodles & Toppings

• 1 packet of Hokkien noodles, slightly blanched

• 1 packet fried tofu puffs

• 6 boiled eggs, peeled and halved

• Prawns *optional

• Fish cake or fish balls *optional

• 200g bean sprouts

• 1 Lebanese cucumber, julienned

• Fresh Vietnamese mint leaves

• Red chillies, finely sliced

• Salt or fish sauce to taste

Method

1.     Marinate chicken with salt and two tablespoons of curry powder.

2.     Heat oil in a large pot, then add lemongrass, onion, garlic, ginger, curry leaves, and curry powder. Sauté for 3–5 minutes until fragrant.

3.     Add chicken and cook until sealed. Stir in coconut milk, water, stock powder, and fish sauce. Bring to a boil, then simmer for 15 minutes.

4.     Blanch the noodles in boiling water, then drain and divide into bowls.

5.     Add the tofu puffs and optional ingredients to the broth and simmer for 2 minutes. Adjust the seasoning to taste.

6.     Pour hot curry over the noodles, then top with chicken, tofu, and a boiled egg. Garnish with bean sprouts, cucumber, mint, and chillies.

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