Chicken Curry Laksa Recipe

How to Make Chicken Curry Laksa?

 

Serve: 8
 

Ingredients:

  • 1000 g / 2 lb chicken breast fillets

  • 2 large onions, roughly chopped

  • 10 cm / 4 inch piece ginger, chopped

  • 16 cm / 6 inch piece galangal, peeled and chopped

  • 2 stems lemon grass, white part only, roughly chopped

  • 4 garlic cloves

  • 2 fresh red chilli, seeded and chopped

  • 4 teaspoons vegetable oil

  • 4 tablespoons mild curry paste

  • 4 cups / 1000 ml / 32 fl oz chicken stock

  • 120 g / 4 oz rice vermicelli

  • 100 g / 3 1/2 oz dried egg noodles

  • 800 ml / 26 fl oz light coconut milk

  • 20 snow peas, halved

  • 6 spring onions, finely chopped

  • 2 cups / 180 g / 6 oz bean sprouts

  • 1 cup / 30 g / 1 oz fresh coriander leaves

Preparation:

  1. Use a knife to cut the chicken into bite-sized cubes.

  2. In a food processor, process the onions, ginger, galangal, lemon grass, garlic and chili until finely chopped.

  3. Pour the oil over and process until the mixture has a paste-like consistency. Spoon the mixture into a large wok.

  4. Add in the curry paste and stir over low heat for 3 minutes. Make sure you can smell the aroma.

  5. Increase the heat to medium. Add in the chicken and stir for 3 minutes. Make sure the chicken is well coated. Stir in the chicken stock and mix well.

  6. Bring the chicken mixture to a boil, then reduce the heat and simmer for 15 minutes. Make sure the chicken is cooked through.

  7. While cooking the chicken, use a pair of scissors to cut the vermicelli shorter.

  8. Prepare two separated large pans of boiling water. Place the vermicelli and egg noodles separately into the pans and cook for 6 minutes each. Drain and refresh under cold water.

  9. When about to serve, add in the light coconut milk and snow peas to the chicken and heat through.

  10. Divide the vermicelli and noodles among eight warmed serving bowls. Pour the hot laksa soup over the top.

  11. Garnish with the spring onion, bean sprouts and coriander leaves. Serve immediately.

Nutrition per serving:

  • 225 kcalories, protein 29 g, fat 8 g, carbohydrate 5 g, dietary fiber 4 g, cholesterol 65 mg

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