Curried Chicken Laksa with Malaysian Sambal Paste & Micro Coriander
Cook your very own gourmet dinner at home with this flavourful recipe.
Ingredients
Noodles
- 1 pack rice stick noodles
- 1 drizzle oil
Egg Ribbons
- 1 egg whisked
- 1 tsp soy sauce
- 1 drizzle oil
Laksa
- ½ brown onion finely diced
- 2 baby bok choy leaves separated
- 300 g free range chicken breasts thinly sliced
- 1 drizzle oil
- 50 g laksa paste
- 1 tsp curry powder
- ½ tsp Chinese five spice
- 1 tsp chicken stock powder
- 200 g light coconut milk
- 1 cup water
- 2 tsp fish sauce
- 50g baby spinach
- ½ lemon cut into wedges
- 25 g sambal paste
- micro coriander
Instructions
- Before you start, bring a large pot of salted water to the boil.
- Whisk together egg and soy sauce. Heat oil in a medium fry-pan on medium-high heat. Add egg and swirl pan. Leave to set and cook for about 1 minute. Remove from pan and transfer to a chopping board. Thinly slice into ribbons and set aside for serving. Reserve pan.
- Add noodles to pot of boiling water, stir, cover with a lid and remove from heat. Leave to cook for about 8 minutes, until tender. Drain and return to pot with oil to prevent sticking. Keep warm for serving.
- Prep onion and bok choy. Pat chicken dry and thinly slice. Heat oil in reserved pan on medium-high heat. Add onion and cook for about 2 minutes, until tender. Add laksa paste and Malaysian curry powder and fry for about 1 minute, until fragrant.
- Add coconut milk, water and fish sauce and bring to a simmer. Add chicken and submerge. Bring back to a simmer and cook for 5-6 minutes, until chicken is cooked through. Stir through baby bok choy and spinach and cook for 1-2 minutes until bok choy is tender. Season to taste with salt and pepper.
- Use kitchen scissors to snip micro coriander leaving 1cm behind at the base. Cut lemon into wedges.
- Serve noodles in bowls and pour over laksa. Top with egg ribbons. Dollop with sambal paste and sprinkle over micro coriander. Serve lemon wedges on the side for squeezing.
