Chicken & Prawn Curry Laksa
Recipe: #32641
June 22, 2019
Categories: Chicken, Tofu/Soy, Shrimp, Vietnamese, Boneless Pieces, Chicken Dinner, more
"From our Saturday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (7632.3 g)
- Calories 6292.5
- Total Fat - 359.9 g
- Saturated Fat - 58.6 g
- Cholesterol - 150.4 mg
- Sodium - 1993.8 mg
- Total Carbohydrate - 318.9 g
- Dietary Fiber - 29.3 g
- Sugars - 21.1 g
- Protein - 554.9 g
- Calcium - 22116.4 mg
- Iron - 343.2 mg
- Vitamin C - 141.9 mg
- Thiamin - 5.8 mg
Step by Step Method
Step 1
To make the laksa paste, place all the ingredients except the peanut/groundnut oil in a food processor and pulse together, gradually adding the groundnut/peanut oil, until a fine paste forms and then set aside.
Step 2
Heat the vegetable oil in a large saucepan or stockpot over a medium heat, add the laksa paste and saute for 4 minutes until fragrant and then add the chicken stock and bring to the boil, then add the chicken pieces and palm sugar, reduce the heat and simmer for 5 minutes. Pour in the coconut milk and simmer for another 5 minutes, then add the shrimp/prawns, tofu puffs, and lime juice and cook for a further 5 minutes, until the shrimp/prawns are pink and cooked through.
Step 3
To serve, divide the noodles between four soup bowls and ladle over the curry broth, dividing the shrimp/prawns, chicken, and tofu pieces evenly. Top with the bean sprouts, cilantro/coriander, fried shallots, and cracked black pepper and serve with lime wedges and sambal oelek on the side.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying the chicken thighs, make sure to get boneless and skinless for the best results.
- For the tofu puffs, make sure to buy the fried variety as they will add a nice crunch to the dish.
- Substitute the chicken thighs for boneless, skinless chicken breasts - the benefit of this substitution is that chicken breasts are a leaner cut of meat, so they are better for those looking to watch their fat intake.
- Substitute the dried red chillies for fresh chillies - the benefit of this substitution is that it will give the laksa a fresher flavor, as well as a milder heat level.
Vegetarian Curry Laksa Replace the chicken and shrimp/prawns with 500 grams of firm tofu, cut into 3cm cubes. Replace the chicken stock with vegetable stock and omit the fermented shrimp paste. Add 1/2 cup of thinly sliced mushrooms to the curry when adding the coconut milk.
Coconut Rice - Coconut rice is a great accompaniment to the Chicken & Prawn Curry Laksa as it adds a creamy sweetness and texture that complements the spiciness of the curry. It is also an easy dish to prepare, simply requiring cooked white rice to be combined with coconut milk and sugar, and simmered until the liquid is absorbed.
Cucumber Salad: Cucumber salad is a light and refreshing side dish that pairs well with the Chicken & Prawn Curry Laksa. It adds a cool and crunchy contrast to the spiciness of the curry, as well as a hint of sweetness from the dressing. The salad is easy to make, requiring only cucumbers, vinegar, sugar, and salt.
FAQ
Q: What is the best type of oil to use for this recipe?
A: Vegetable oil is best for this recipe. It has a neutral flavor and a high smoke point, making it ideal for sautéing the laksa paste.
Q: How long does it take to make laksa?
A: Laksa usually takes about 30 minutes to prepare and cook. This includes time to make the laksa paste and simmer the soup.
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Fun facts:
The dish Laksa is widely popular in Southeast Asian countries and is believed to have originated in the Peranakan culture, which is a combination of Chinese and Malay influences.
The dish is often prepared and served in a large bowl, and is said to have been popularized by the late celebrity chef, Anthony Bourdain, who featured it in his show, No Reservations.