Creamy Coconut Slow-Cooked Chicken Laksa
This Creamy Coconut Slow-Cooked Chicken Laksa recipe is flavoursome with a hint of sourness to balance the rich coconut cream. Try now!
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Cooking tools:
- Slow cooker
- Wok
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 40ml oil
- 1 small onion (diced)
- 20g ginger (grated)
- 4 cloves garlic (grated)
- 2 limes (zested, 1 juiced)
- 4 tbsp laksa paste
- 800g chicken thigh (chopped)
- 500ml chicken stock
- 1 stalk lemongrass
- 2 tbsp fish sauce
- 600ml coconut cream
- Salt (to taste)
- 500g rice vermicelli
- 3 hard boiled eggs (halved)
- 200g bean sprouts
- 2 bunches bok choy (cleaned and sliced)
- 1 red onion (sliced)
- Fresh coriander leaves
- Fried shallots
- Lime wedges
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