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Best Chicken Curry Laksa Recipe

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Best Chicken Curry Laksa Recipe

LUCY SCHÄFFER PHOTOGRAPHY

Laksa paste

Laksa paste is a type of curry paste that is traditionally found in Southeast Asian cuisine and is primarily known as the spicy base for the rich and spicy coconut broth soup. In general, laksa paste typically contains chillies, nuts, shrimp, lemongrass, and spices. And although it can be created from scratch, we have tweaked this version with the kind prepared. Traditional laksa calls for candlenuts – which add bulk to the paste and hold everything together – but you can also find versions made with peanuts, cashews, or macadamias.

Skip the prawns?

Although laksa soup traditionally contains shrimp, this recipe can easily be tweaked into a great chicken curry laksa. Just skip the shrimp and increase the chicken to 24 ounces (about four thighs with bones and skin) when you make the broth.

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Income:

4th


Servings

Preparation time:

0

hours

1

Minimum

Total time:

1

hour

fifteen

Minutes

For the curry

6 tbsp.

Rapeseed oil, divided

12 ounces.

frontal, with mussels, heads and shells removed and reserved, deveined

1 qt.

low sodium chicken broth

12 ounces.

Boneless chicken legs (approx. 2 legs)

1


(14-oz.) Can of full-fat coconut milk

3 TBSP.

low sodium soy sauce

1 tablespoon.

plus 1 tsp. sugar

8 ounces.

Rice noodles

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  1. In a large heavy-bottomed saucepan or Dutch oven, heat 3 tablespoons of rapeseed oil over medium heat. Add shrimp heads and shells and cook until the bottom of the pot is browned and the heads are pink, about 3 minutes. Continue to stir and cook until the prawns are deep red and the oil begins to turn red, about 5 minutes. Add the chicken stock and 2 cups of water and bring to a boil. Add the chicken legs and bring to the boil again. Reduce to a simmer and cook for about 25 minutes, stirring occasionally. Add the clam juice and simmer for 5 minutes; take it off the stove.
  2. Remove the chicken from the broth and place on a board. When cool enough to handle, remove skin and bones and discard. Mince the meat with your fingers. Strain the shrimp stock in a large bowl and discard the cooked shells.
  3. Heat the remaining 3 tablespoons of rapeseed oil in a Dutch oven on medium heat. Add laksa paste and cook for 10 to 12 minutes, stirring frequently. Add coconut milk and broth. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in the fish sauce, soy sauce and sugar.
  4. Bring a medium saucepan of water to a boil. Cook vermicelli according to package instructions; Drain and rinse.
  5. Bring the broth to a boil and add the shrimp and tofu puffs. Cook until the prawns are just cooked through, 3 to 4 minutes. Spread the pasta and chicken in bowls and scoop warm broth, prawns and tofu puffs over them.
  6. Top with fresh bean sprouts, a slice of lime, a dollop of sambal oelek, chopped herbs and a jammy soft-boiled egg.

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Contributing recipe developer
Brooke Caison is a cook, writer, hospitality expert and regularly writes recipes for Delish with an eye for food trends and foolproof techniques.

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