Lucky Recipes

Non-Mexican

Lucky Chicken Red Curry Laksa


  • Cooking Time: 40 mins (if making curry paste from scratch)
  • Difficulty: Medium
  • Serves: 2
Lucky Chicken Red Curry Laksa

Ingredients

RED CURRY PASTE (or you can cheat and buy some from any Asian supermarket):

• 30 dried long red chillies

• 1 TSPN ground coriander

• 2 TSPNS ground cumin

• 1 TSPN paprika

• 2 TSPNS finely chopped ginger

• 3 cloves garlic

• 1 red onion (peeled & roughly chopped)

• 2 sticks lemongrass (roughly chopped)

• 2 kaffir lime leaves (sliced thinly)

• 2 TBSPNS chopped, fresh coriander root

• 2 TSPNS shrimp paste

• 1 TBSPN peanut oil

LUCKY CHICKEN RED CURRY LAKSA:

• 3 TBSPNS red curry paste

• 200g shredded free-range roast chicken

• 3 zucchini's (julienned into noodles using a mandolin)

• 4 TBSNS canola oil

• 1 can coconut milk

• 300ml chicken stock

• 1 TBSPN Lucky Taco Habanero Hot Sauce

• 1 TBSPN grated palm sugar

• 1 TSPN shrimp paste

• 2 TBSPNS fish sauce

• 1 TBSPN Chilli Oil

• 2 kaffir lime leaves (folded and bruised to release maximum flavour)

• 100g roasted peanuts (chopped super finely)

• 1 TSPN ground cumin

• 1 TSPN ground coriander

• 2 TBSNS mild paprika (for colour)

• 1 TSPN ground white pepper

• 1 TSPN Lucky Taco Chilli Salt

• 2 free-range eggs (hard-boiled, peeled & quartered)

• 300g egg noodles




Method

RED CURRY PASTE:

• Stir ground coriander & cumin in a dry-heated frying pan over medium heat until fragrant.

• Blitz all ingredients in a food processor until paste has formed.

• Reserve 3 TBSNS to make curry laksa. Freeze the rest of paste (in 3 TBSN portions in small plastic bags). Pull out & use when needed.

LUCKY CHICKEN RED CURRY LAKSA:

• Heat oil in wok or large frying pan.

• Add red curry paste. Stir around until fragrant. Then add dry spices.

• Add coconut milk.

• Then add sugar, fish sauce, shrimp paste, hot sauce, chilli salt, chilli oil, kaffir lime & coconut milk & nuts. Stir well to combine flavours.

• Add the chicken stock.

• Turn the heat down to medium / low & add chicken.

• Simmer for 10 minutes.

• TASTE TASTE TASTE! It should be spicy, sweet & salty. Adjust with seasoning / heat if required.

• Cook your egg noodles in boiling water until al-dente. Approx 8 - 10 mins.

• Drain the noodles when cooked and divide into 2 big bowls.

• Divide the zucchini noodles between the 2 bowls - on top of the egg noodles.

• Pour over hot red curry laksa soupy sauce. (Remove the kaffir lime).

• Scatter hard boiled egg quarters over the top.

• Place face over bowl. Chopsticks in one hand and soup spoon in the other. Happy slurping!


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