BREXIT Fragrant Chicken Laksa
with Noodles
- Wheat
- Cereals containing gluten
- Egg
Sometimes life throws bizarre situations at us. Patrick experienced this in Singapore airport when he saw himself on the television. Turns out his cooking show had made it over to the Far East and it wasn’t long before the staff in the restaurant were piling his plate with all sorts of local deliciousness. One of the dishes was a mouth-watering Singapore laksa - practically a national dish.
Ingredients
200 milliliter(s)
Coconut Milk
½ sachet(s)
Chicken Stock Powder
190 grams
Diced British Chicken Thigh
½ pot(s)
Red Thai Style Paste
1 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
½ unit(s)
Lime
1 pot(s)
Peanut Butter
80 grams
Mangetout
½ unit(s)
Ginger
½ bunch(es)
Coriander
1 unit(s)
Lemongrass
Not included in your delivery
400 milliliter(s)
Water
Instructions
Pop your kettle on to boil. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Roughly chop the coriander (stalks and all). Bash the lemongrass with the base of a saucepan.
Heat a splash of oil in a large saucepan on medium heat. Add half the spring onion, the mange tout, the garlic and the ginger. Stir and cook for 2 mins, then add the red curry paste and stir together. Tip: Add less if you don't like spice! After 1 minute, pour in the coconut milk and mix until smooth. Add the chicken stock powder with the boiling water from your kettle (see ingredients for amount) and bring to a simmer.
Add the lemongrass, peanut butter and a pinch of sugar (if you have some) to your pan. Squeeze half the lime juice into the laksa. Simmer gently for 10 mins. Taste the laksa and add seasoning if you think it needs it - salt, pepper, lime juice, sugar - whatever suits your taste!
Meanwhile, heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken pieces. Season with a pinch of salt and a grind of pepper. Stir-fry until cooked through, 10-12 mins. When cooked, remove to a plate and cover with foil to keep warm. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
After the laksa has been cooking for 10 mins, add in the egg noodles nests. Cook until soft enough to eat, about 4 mins. Tip: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.
Add the chicken to laksa. Simmer until the chicken is piping hot, 1-2 ins. Serve in big bowls topped with the coriander and the remaining spring onion. Enjoy!
