Authentic chicken and coconut curry laksa recipe | delicious. magazine

Name: Authentic chicken and coconut curry laksa recipe | delicious. magazine
Total time: 55 min
Ingredients: 2 boneless chicken thighs, skin on, sprinkled with salt; ½ lemongrass stalk; ¼ tsp salt; 200g sustainable shelled raw tiger prawns; 1 chicken stock cube; 250ml coconut milk; 6 bean curd puffs, cut in half (optional); 200g dried rice vermicelli (noodles); 50g fresh beansprouts; About 250g pack fresh egg noodles; Bunch fresh mint leaves; 2 free-range medium eggs, boiled for 6-8 minutes (for soft/hard boiled), shelled and halved; For the laksa paste; 8 whole dried red chillies (or use 1-2 tsp chilli flakes); 25g dried shrimps; 3 fresh red chillies, roughly chopped; 4 shallots, roughly chopped; 4 lemongrass stalks, bottom part only, roughly chopped; 30g fresh galangal, peeled and roughly chopped; 30g fresh ginger, peeled and roughly chopped; 4 garlic cloves; 1 tbsp ground turmeric; 2 tbsp shrimp paste; 6 candlenuts (from https://www.souschef.co.uk/sous-chef.co.uk – or use macadamia nuts instead); 2 tbsp vegetable oil, plus 100ml for frying the finished paste; To garnish; Lime wedges; 4 tsp chilli oil with shrimp (optional); Crispy shallots or onions (shop-bought are fine)

www.deliciousmagazine.co.uk

Learn how to make authentic chicken and coconut curry laksa with MasterChef winner Ping Coombes's step-by-step recipe.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

2 boneless chicken thighs, skin on, sprinkled with salt
½ lemongrass stalk
¼ tsp salt
200g sustainable shelled raw tiger prawns
1 chicken stock cube
250ml coconut milk
6 bean curd puffs, cut in half (optional)
200g dried rice vermicelli (noodles)
50g fresh beansprouts
About 250g pack fresh egg noodles
Bunch fresh mint leaves
2 free-range medium eggs, boiled for 6-8 minutes (for soft/hard boiled), shelled and halved
For the laksa paste
8 whole dried red chillies (or use 1-2 tsp chilli flakes)
25g dried shrimps
3 fresh red chillies, roughly chopped
4 shallots, roughly chopped
4 lemongrass stalks, bottom part only, roughly chopped
30g fresh galangal, peeled and roughly chopped
30g fresh ginger, peeled and roughly chopped
4 garlic cloves
1 tbsp ground turmeric
2 tbsp shrimp paste
6 candlenuts (from https://www.souschef.co.uk/sous-chef.co.uk – or use macadamia nuts instead)
2 tbsp vegetable oil, plus 100ml for frying the finished paste
To garnish
Lime wedges
4 tsp chilli oil with shrimp (optional)
Crispy shallots or onions (shop-bought are fine)