Chicken & Prawn Curry Laksa
Recipe: #32641
June 22, 2019
Categories: Dinner, Soups and Stews, Poultry, Chicken, Tofu/Soy, Shellfish, Shrimp, Vietnamese, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Stove Top, Boneless Pieces more
"From our Saturday newspaper The West Australian. Times are estimated."
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 & Variations
No special items needed.