Thursday, April 8, 2010

Chicken and Prawn Laksa


Chicken and Prawn Laksa
2 tbsp. oil (I use sesame oil)
2 tbsp. grated ginger
2 cloves garlic, crushed
8 green onions, sliced
8 chicken tenderloins (I actually use 5-8 chicken breasts)
2 tbsp. mild curry paste
3 cups hot chicken stock/broth
1.5 cups coconut milk
12 small raw prawns (I used cooked, tail off,ok I use 30-40 medium shrimps)
about 3 cups of rice
handful of snow peas
handful of bean sprouts
1/3 cup chopped cilantro (optional)
2 pinches of basil (optional)

Heat the oil in a wok (or normal pan). Add ginger, garlic and green onions: stir fry 1 min. Add chicken to the pan and stir fry for further 3 minutes or until cooked. Stir in curry paste until chicken is well coated. Add hot chicken stock and stir in the coconut milk. Bring slowly to a boil, then reduce the heat and simmer for 3 minutes. Add prawns and simmer for a further 3 minutes. Meanwhile, place the vermicelli in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes until soft. Drain the vermicelli and divide among large, warmed serving bowls. Add snow peas last 5 minutes before serving and add and some bean sprouts, then ladle over the rice and top with bean sprouts, and chinese crunchy noodles. Serve sprinkled with cilantro and remaining bean sprouts which is optional

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