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Curry chicken laksa, without the guilt

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Laksa is one of my dad’s all time favourite meals and over the years, I have worked really hard to find the recipe to create an authentic tasting version.
They have all failed, up until now.
I have spent years trailing different store brought pastes – I have grinder countless amounts of spices and herbs trying to get it it right. However, it’s this healthy version that I have enjoyed the most. I was horrified that it calls for the replacement of that fat filled coconut milk in place of evaporated milk. But, surprisingly, it’s delicious!! Give it a go and enjoy laksa, without the guilt!

Chicken Laksa

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125 g dry rice noodles
2 tbs of Asia@Home laksa paste
300 g chicken thigh fillet, sliced
1/2 a head of broccoli
1 carrot, cup into sticks
3 to 4 cups of chicken stock
250 ml Nestle Carnation Evaporated Milk, Light and Creamy, Coconut Flavoured
Fish sauce, to taste
2 Tbsp fresh coriander
1 medium fresh lime, cut into wedges

Method

Place rice noodles in a bowl and cover with cold water until they soften.

Heat a wok over high heat. Add laksa paste, chicken and carrot and stir-fry for 10 minutes, or until chicken is cooked.

Add stock and evaporated milk. Bring to the boil. Reduce heat to low and add remaining vegies. Cook for a further minute. Add noodles and cook for a further 30 seconds. Remove from heat, taste and add fish sauce to your liking. Divide between four serving bowls and serve with a nice wedge of fresh lime.

So this recipe is for my wonderful dad – not only because it is his favourite food, but he kindly reminded me that I have failed to post anything recipe related for a while. See dad, I do listen to you! XO

P.S I will come down to the shop and make this for you some time very soon. It doesn’t really pass until the laksa master has tried it, after all 🙂

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