Recipes

Chicken Curry Laksa

Serves: 4
Preparation Time: 20
Cooking Time: 30

Ingredients

  • 100g dried thin egg noodles
  • 100g rice vermicelli
  • 2 tbsp cooking oil
  • 2 cups Campbell’s Real Stock - Chicken or Vegetable
  • 1 stalk lemongrass, smashed
  • 2 Tegel chicken breasts, skinless & boneless,
    chopped into cubes
  • 400ml coconut milk
  • Salt to taste
  • 8 prawns, shelled
  • Juice 1 lime
  • Garnishes – mint leaves, bean sprouts, coriander
  • Paste:
  • 1 - 2 red chillies, de-seeded & chopped
  • 6 cloves garlic
  • 6cm piece fresh ginger, peeled and chopped
  • 4 - 5 shallots
  • ½ tsp salt
  • 1 tbsp coriander seeds
  • 2 tsp turmeric
  • ½ tsp shrimp oil paste
  • 2 tbsp cooking oil

Method

  1. Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3 - 4 minutes. Drain and set aside.

  2. Grind paste ingredients until smooth.

  3. Heat oil in large pot and fry paste until fragrant and beginning to brown. Add Campbell’s Real Stock, lemongrass, chicken and coconut milk, bring to a simmer, cook for 10 minutes. Add prawns and simmer until prawns and chicken are cooked though. Salt to taste. Add lime juice.

  4. Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.

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