Tastiest Thai Chicken Laksa
My youngest brother has always loved chicken and noodles in all forms for as long as I can remember so I see him as a bit of a connoisseur. So when I made this chicken laksa for him recently and he said they were the best he'd had, I knew I'd done something right.
This dish has everything. Sticky, aromatic chicken with a crunchy coating of toasted sesame seeds and softened noodles with al dente asparagus in a powerfully flavourful broth. The best way to describe the taste of this meal would be a party in the mouth because you have a little bit of spice, a zing of lime, the creaminess of coconut milk and peanut butter and the freshness of spring onions.
Make this and you'll have a winner every time!
Tastiest Thai Chicken Laksa
Serves 4
.JPG)
For the chicken:
4 skinless, boneless chicken thighs
sea salt and freshly ground black pepper
1 heaped tsp Chinese five spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli
For the laksa:
1 chicken stock cube
1 butternut squash (neck end only)
2 cloves garlic, peeled
1 thumb-sized piece ginger
1 fresh red chilli
1 tsp turmeric
½ bunch spring onions
1 heaped tsp peanut butter
4 dried kaffir lime leaves
½ bunch of coriander
1 tbsp sesame oil
1 tbsp light soy sauce
300g medium rice noodles
600g asparagus
1 x 400g tin of light coconut milk
3 limes
To serve:
Fresh red chilli, thinly sliced
On a large sheet of greaseproof paper, toss the chicken with the salt, pepper and five spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin (or a bottle of wine if you can't find one!). Place a griddle pan over a high heat and once hot place the chicken in it. Turn after 3-4 minutes, until nicely charred and cooked though.
Boil the kettle and pour 800ml of boiling water into a large pan over a high heat. Crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel it and keep the seed end for another day), then grate and tip into the boiling stock. Put the garlic, ginger, chilli, turmeric, spring onions, peanut butter, dried kaffir lime leaves, the stalks of the coriander (save the leaves for later), sesame oil and fish sauce into a food processor. Blitz to a paste then tip into the stock and add the noodles.
Trim the asparagus and cut in half. Add to the noodle pan, pour in the coconut milk and as soon as it boils, taste, correct the seasoning with soy sauce and the juice of one of the limes, then turn off the heat. Drizzle the honey over the charred chicken, squeeze over the juice of one lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and the remaining lime cut into wedges, sprinkling everything with slices of red chilli and the coriander leaves.
.JPG)
TIP: This world make a great vegetarian dish. Swap the chicken stock for veg stock and forget the sticky chicken thighs on top!
This dish has everything. Sticky, aromatic chicken with a crunchy coating of toasted sesame seeds and softened noodles with al dente asparagus in a powerfully flavourful broth. The best way to describe the taste of this meal would be a party in the mouth because you have a little bit of spice, a zing of lime, the creaminess of coconut milk and peanut butter and the freshness of spring onions.
Make this and you'll have a winner every time!
Tastiest Thai Chicken Laksa
Serves 4
For the chicken:
4 skinless, boneless chicken thighs
sea salt and freshly ground black pepper
1 heaped tsp Chinese five spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli
For the laksa:
1 chicken stock cube
1 butternut squash (neck end only)
2 cloves garlic, peeled
1 thumb-sized piece ginger
1 fresh red chilli
1 tsp turmeric
½ bunch spring onions
1 heaped tsp peanut butter
4 dried kaffir lime leaves
½ bunch of coriander
1 tbsp sesame oil
1 tbsp light soy sauce
300g medium rice noodles
600g asparagus
1 x 400g tin of light coconut milk
3 limes
To serve:
Fresh red chilli, thinly sliced
On a large sheet of greaseproof paper, toss the chicken with the salt, pepper and five spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin (or a bottle of wine if you can't find one!). Place a griddle pan over a high heat and once hot place the chicken in it. Turn after 3-4 minutes, until nicely charred and cooked though.
Boil the kettle and pour 800ml of boiling water into a large pan over a high heat. Crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel it and keep the seed end for another day), then grate and tip into the boiling stock. Put the garlic, ginger, chilli, turmeric, spring onions, peanut butter, dried kaffir lime leaves, the stalks of the coriander (save the leaves for later), sesame oil and fish sauce into a food processor. Blitz to a paste then tip into the stock and add the noodles.
Trim the asparagus and cut in half. Add to the noodle pan, pour in the coconut milk and as soon as it boils, taste, correct the seasoning with soy sauce and the juice of one of the limes, then turn off the heat. Drizzle the honey over the charred chicken, squeeze over the juice of one lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and the remaining lime cut into wedges, sprinkling everything with slices of red chilli and the coriander leaves.
TIP: This world make a great vegetarian dish. Swap the chicken stock for veg stock and forget the sticky chicken thighs on top!
Comments
Post a Comment