An easy supper from Nigel Slater. Have all the ingredients ready before you start cooking.
Ingredients
Spice Paste:
- a handful mint leaves
- a handful coriander leaves
- juice of a lime
- 2 plump garlic cloves peeled
- 2 stalks lemongrass outer leaves removed and roughly chopped
- a thumb ginger
- 2 small hot chillies
- 3 tsps turmeric
- 3 tbsps groundnut oil
Laksa:
- 500 g boned free range chicken breast
- 400 ml tin coconut milk
- a few drops fish sauce
- 100 g fine noodles
Servings:
Instructions
- Put all the ingredients for the spice paste into a food processor and process to a rough paste.
- Warm a griddle pan and cook the chicken breasts for 5-7 minutes on each side until cooked. Remove from the pan and slice into thick strips.
- Heat a wok or deep sided pan over a moderate heat then tip in the paste and fry for a minute, stirring so it doesn't burn. Add the chicken, followed by the coconut milk then bring to the boil. Shake in a little fish sauce.
- Drop the noodles into boiling water then drain and divide between four bowls. Ladle in the chicken and its sauce and serve.
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