Project Description

Chicken Laksa

Full Recipe in Details

This week’s recipe inspiration is a brothy, savoury style Malaysian curry which can be served with noodles or alternately as a traditional thicker curry over rice with Roti. The recipe I have included this week is from Curtis Stone as Laksa is one of his favourite curries (so it must be a good one!) – thank you Curtis!

Making your fresh fragrant Laksa Paste

use half for this recipe and keep the other half for another curry the next week, or use as a delicious marinade for BBQ lamb, fish or pork)

  • 2 -4 long red chillies (leave seeds in for more heat)

  • 2 lemongrass stalks

  • 1 spring Onion bunch

  • 2 large garlic cloves

  • 1 tbsp. chopped peeled fresh ginger

  • 1 cup fresh coriander, roots, stems and some leaves

  • 1 cup fresh basil leaves

  • ¼ cup olive, canola or coconut oil (I like to use less oil and extra lime juice as a tastier and lower carb option)

  • 2 tbsp. fish sauce (or use my fresh, unprocessed, and super magic ingredient -2 diced fresh anchovies)

  • Process in a blender, processor or bullet until smooth, and use ½ fresh and store the remainder in an airtight container for the fridge or freezer.

  • 200g thin noodles or pasta

  • 185g laksa paste (fresh is best but some of the jars are pretty good too)

  • 1/2 red or brown onion, quartered, thinly sliced

  • 500ml Chicken stock (again homemade is best)

  • 2 kaffir lime leaves, whole or torn

  • 2 cups diced free range chicken

  • 165ml can coconut cream

  • 1/2 cup beansprouts, trimmed (or use the roots and stems of the coriander bunch instead)

  • 1 small red chilli, thinly sliced – optional

  • 1 Lebanese cucumber, halved crossways, cut into thin matchsticks

  • 1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks (or used some tinned)

  • Fresh coriander leaves and lime halves, to serve

  • Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3-4 minutes or until just tender. Using a fork, separate noodles then drain them.

  • Heat a saucepan over medium-high heat. Brown chicken on all sides and set aside. Cook onion, stirring, until softened. Add the laksa paste, stirring, for 1 minute or until fragrant. Stir in stock and 1 cup cold water (leave out the water if you like a thicker curry). Add lime leaves.

  • Add chicken and simmer for 10 minutes. Remove from heat. Remove and discard lime leaves if you like. Stir in the coconut cream. Divide noodles between bowls. Ladle over stock mixture. 

  • Top with beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime pieces. This curry can also be served over rice or with fresh Roti instead of noodles.


Have a great week ahead and happy local food eating!

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