CHICKEN CURRY LAKSA RECIPE | BON APPÉTIT
|3 dried red chiles, such as guajillo, Anaheim, or New Mexico, stemmed, halved, seeded|
|1 2-inch piece ginger, peeled, thinly sliced|
|4 garlic cloves, unpeeled|
|4 red Thai chiles, chopped|
|3 medium shallots, chopped|
|3 lemongrass stalks, tough outer layers removed, finely grated|
|¼ cup vegetable oil|
|4 teaspoons Thai shrimp paste|
|1 tablespoon ground coriander|
|2 teaspoons curry powder|
|1 teaspoon ground cumin|
|¼ cup vegetable oil|
|2 14-ounce cans coconut milk, divided|
|3 cups homemade chicken stock or low-sodium chicken broth|
|12 tofu puffs (optional)|
|1½ pounds boneless, skinless chicken thighs|
|8 ounces wide rice vermicelli|
|2 teaspoons palm sugar or light brown sugar|
|4 large soft-boiled eggs, halved|
|2 medium Persian cucumbers, cut into matchsticks|
|Bean sprouts, mint leaves, lime wedges, and sambal oelek (for serving)|
|Dried chiles are available at Latin markets. Tofu puffs can be found at Asian markets in the refrigerated aisle.|
- Place dried chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 12–15 minutes. Drain and set aside.
- Meanwhile, heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6–8 minutes. Transfer to a clean surface; peel garlic.
- Purée reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth (it’s okay if a few flecks of chile remain).
- Do Ahead: Laksa paste can be made 1 week ahead; cover and chill. Or freeze in ice cube trays for up to 2 months.
- Heat oil in a large saucepan over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and begins to slide around saucepan when stirred, about 2 minutes. Add half of coconut milk and cook, stirring, until reduced by half, 4–6 minutes. Add stock, tofu puffs, if using, and remaining coconut milk. Bring to a boil; add chicken. Reduce heat and simmer until chicken is cooked through and tender, 20–25 minutes. Transfer chicken to a plate and let cool; shred meat.
- Meanwhile, cook noodles according to package directions.
- Add chicken and sugar to soup; season with salt. Divide soup and noodles among bowls. Top with eggs and cucumbers; serve with toppings.
- Do Ahead: Curry base (without chicken) can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water to thin as needed.
CHICKEN LAKSA RECIPE | MYRECIPES
Provided by: MyRecipes
Total time: 1 hours 0 minutes
Yield: Serves 4 to 6
|2 tablespoons coriander seeds|
|1 teaspoon black peppercorns|
|1 teaspoon cumin seeds|
|1 teaspoon fennel seeds|
|¼ teaspoon ground turmeric|
|5 to 8 dried arbol chiles, stemmed|
|2 lemongrass stalks|
|3 tablespoons vegetable oil|
|1 pound boned, skinned chicken thighs, cubed|
|1 teaspoon shrimp paste*|
|3 large shallots, thinly sliced|
|1 can (13.5 oz.) coconut milk|
|1 qt. reduced-sodium chicken broth|
|2 teaspoons sugar|
|3 teaspoons kosher salt|
|1 cinnamon stick|
|6 ounces mung bean sprouts, rinsed|
|8 ounces wide rice noodles|
|⅓ cup fresh mint leaves, torn|
|⅓ cup fresh cilantro leaves, torn|
|Sambal oelek chili paste*|
- Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
- Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
- Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
- Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
- Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.
- *Find in the Asian aisle of a well-stocked grocery store or at an Asian market.
- Note: Nutritional analysis is per 1 1/2-cup serving.
Calories 494 calories, CarbohydrateContent 39 g, CholesterolContent 81 mg, FatContent 25 g, FiberContent 2.7 g, ProteinContent 27 g, SaturatedFatContent 14 g, SodiumContent 1455 mg
CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 15 minutes
|4 higher-welfare chicken thighs skin off, bone out|
|1 heaped teaspoon Chinese five-spice powder|
|1 tablespoon runny honey|
|1 tablespoon sesame seeds|
|1 fresh red chilli|
|1 organic chicken or vegetable stock cube|
|1 butternut squash (neck end only)|
|2 cloves of garlic|
|5 cm piece of ginger|
|1 fresh red chilli|
|1 teaspoon ground turmeric|
|½ a bunch spring onions|
|1 heaped teaspoon peanut butter|
|4 dried lime leaves|
|½ a bunch of fresh coriander|
|1 tablespoon sesame oil|
|1 tablespoon low-salt soy sauce|
|1 tablespoon fish sauce|
|300 g medium rice noodles|
|2 bunches of asparagus (600g)|
|1 x 400 g tin of light coconut milk|
- Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade)
On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice.
Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through.
Pour about 800ml of boiling water into the large pan and crumble in the stock cube.
Trim the stalk off the squash, roughly chop the neck end (don’t peel, and keep the seed end for another day), then grate and tip into the boiling stock.
Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles.
Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off.
Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat.
Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
Calories 656 calories, FatContent 23.5 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 2.3 g salt, FiberContent 5.7 g fibre
CHICKEN LAKSA RECIPE
Provided by: GOODHOUSEKEEPING.COM
Total time: 10 minutes
Prep time: 10 minutes
Cook time: 0S
|1-2 tbsp red Thai curry paste, to taste|
|1 L (1 ¾ pint) chicken stock|
|400 mL (14 fl oz) tin coconut milk|
|3 cooked skinless chicken breasts|
|150 g (5oz) medium egg noodles|
|150 g (5oz) beansprouts|
|5 spring onions sliced|
|1 red chilli, finely sliced|
|Handful fresh coriander, roughly chopped|
- Heat a large deep frying pan and fry curry paste for 30sec until fragrant. Add stock and coconut milk and bring to the boil.
- Meanwhile, shred chicken into bite-sized strips using your fingers.
- Add the noodles to the pan and bubble for 4min until tender, then stir in the chicken, beansprouts and most of the spring onions. Heat through and check seasoning.
Calories 557 calories