Asian Chicken Chili Curry Malaysian Nuts Vegetables

Chicken Laksa

Written by Lorna C

Chicken Laksa is a gorgeous Malaysian recipe that produces on of the tastiest dishes. There are a lot of ingredients but each one adds a balance to the rest. They all combine to create a curry that has an unbelievable taste that you will return to again and again. Laksa is a popular spicy noodle soup in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam. This is a superb method to use up left over chicken. I never thought that Squash could be tasty until I tried this recipe.

Chicken Laksa

Laksa is a popular spicy noodle soup in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam
4.86 from 107 votes
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Course: Main Dish
Cuisine: Malaysian
Keyword: Chicken, Chillies, Curry
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 209kcal

Ingredients
 

Instructions

  • On a large sheet of greaseproof paper, toss the chicken with salt, 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
  • Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried 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

Nutrition

Calories: 209kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 582mg | Potassium: 54mg | Fiber: 1g | Sugar: 3g