Chicken And Shrimp Laksa Recipe

INGREDIENTS:

Curry Paste:

• 2 red chilis, chopped
• 6 cloves garlic, crushed
• 5 cm piece of ginger, peeled and grated
• 3 large shallots, or an onion, diced
• 1/2 tsp salt
• 2 Tbsp chopped coriander
• 2 tsp turmeric
• 1 Tbsp fish sauce*
• 2 Tbsp canola oil

Curry:

• 100 g egg noodles
• 100 g vermicelli
• 2 1/2 Cups chicken stock
• 1 stalk lemon grass (I use 1 Tbsp of lemon grass paste)
• 400 g chicken thighs, cut into cubes
• 400 mL light coconut milk
• 100 g shrimp
• lime juice

Garnish:

• bean sprouts, fresh coriander

INSTRUCTIONS:

1. Cook the noodles following the directions on the packet and set aside.
2. Make the paste by combining all the paste ingredients in a mortar and pestle (or food processor) and crushing into a paste-like consistency.
3. Heat the oil in a large saucepan. Add the curry paste and fry for a couple of minutes, until fragrant.
4. Add the chicken stock, lemon grass,, chicken, and coconut milk. Bring to a simmer, and simmer for about 10 minutes. Add the shrimp and cook for a further 5 minutes.
5. Add a squeeze of lime juice and adjust the taste to suit your preference.
6. Divide the noodle among four bowls and ladle the laksa over the noodles. Garnish with bean sprouts and coriander before serving.

Source: Pic Nic

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