The temperature has dropped again. If hibernation were an option, then safe to say my bed would be occupied until at least March, with a brief how do you do to the family at Christmas. 😉 But, failing that, the other options for making me feel warm and content on these cold winter nights are meals like this delicious bowl of Chicken Laksa. Just one tip if you decide to make this bowl of deliciousness: use your best homemade chicken stock. You will definitely thank me for that little nugget when you taste the end result!
Chicken Laksa (serves 6)
2 tbsp oil
1 large onion, thinly sliced
3 cloves garlics, finely chopped
1 piece of ginger (2cm), finely chopped
1 red chilli (more if you like it hot), finely chopped
1 red pepper, sliced
2-3 tbsp Thai red curry paste
800g diced skinless, boneless chicken thighs
1 tin (400g) chopped tomatoes
1 tin (400g) coconut milk
5 spears of baby corn, chopped into 1cm pieces
A handful of mange tout, chopped in half
100g of chestnut mushrooms, roughly chopped
A large handful of bean sprouts
2 1/2 pints of chicken stock
100g vermicelli rice noodles
Salt to taste
Chopped coriander to garnish (optional)
- Heat oil in a large stock pot and fry sliced onion until translucent.
- Add red pepper and fry for another 2 minutes.
- Mix in the Thai red curry paste and fry for a minute until fragrant.
- Add chicken, garlic, ginger and chilli. Fry until chicken is properly sealed.
- Pour in the coconut milk and the chopped tomatoes and bring to a boil. Then turn it down to simmer for ten minutes.
- Add the remaining vegetables and the chicken stock and again bring to a boil.
- Add the noodles, salt to taste and turn down to simmer for 20 minutes.
- That’s it! Ladle into bowls and garnish with freshly chopped coriander. Enjoy!
Hope that you enjoy this dish. Please feel free to leave any questions or comments. 😊