Singapore Chicken Laksa
- Peanut
- Egg
- Cereals containing gluten
- May contain traces of allergens
- Nuts
Sometimes life throws bizarre situations at us. Patrick experienced this in Singapore airport when he was sitting in the food hall and saw himself on the television. Turns out his Italian cooking show had made it to the Far East and it wasn’t long before the staff in the restaurant were piling his plate high with all sorts of local deliciousness. His favourite was this mouth-watering laksa - basically a national dish. This one’s for the team at Singapore airport!
Ingredients
3
Spring Onion
2
Garlic Clove
1
Ginger
1
Coriander
2
Red Thai Style Paste
400
Coconut Milk
1
Chicken Stock Pot
2
Kaffir Lime Leaf
3
Peanut Butter
(Contains: Peanut May contain traces of: Nuts)
1
Lime
6
British Chicken Thighs
4
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
Not included in your delivery
800
Water
Utensils
Instructions
Boil a kettle of water (amount specified in the ingredient list). Finely slice the spring onion widthways into ½cm discs, separating the white from the green parts. Peel and grate the garlic (or use a garlic press if you have one). Peel the ginger using the edge of a spoon and then grate or chop very finely. Chop the coriander.
Heat a splash of oil on medium heat in a large frying pan. Add the whites of your spring onion, your garlic and your ginger. After 1 minute add the red curry paste and stir. Tip: If you are sensitive to spice add a bit less!
After another minute add the coconut milk and stir until smooth. Add the chicken stock pot with the boiling water from your kettle and bring to a simmer. This is the base of your laksa!
Add the kaffir lime leaf, the peanut butter and a pinch of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up, cut it in half and squeeze the lime juice into your laksa. Simmer gently for 10 mins.
Meanwhile, trim any fatty bits from the chicken. Heat a splash of oil in a nonstick frying pan on medium-high heat. Once hot, add your chicken and cook for around 4 mins on each side then remove. Tip: Your chicken is cooked when it is no longer pink in the middle.
After 10 mins add the egg noodles to your laksa and cook for around 4 mins, or until your egg noodles are soft enough to eat.
Lastly, thinly slice your chicken and add it to your laksa. Serve into big bowls with a topping of your coriander and the greens of your spring onion.
