Food Academy- Laksa (red/green curry)

Beware of the kick of the laksa!
You can replace the chicken with pork or seafood. You can add different green vegetables as well.
Just start with the base soup (curry paste, stock, coconut milk/cream, fish sauce and palm sugar) and then go from there.
I have used Udon noodles for this but you could use rice or egg noodles.
Don't forget the mung bean sprouts and fresh coriander to finish.

Asian Red/Green Curry (Laksa)

Equipment

·      Large frying pan

·      Pot

·      Sieve

·      Chopping board and sharp knife

·      Measuring cups/spoons

Ingredients

·      Red or green curry paste, 1-3 tsp (mild, medium, hot)

·      Coconut milk, 1 cup

·      Chicken (or pork or prawns), 1 breast, cut into chunks

·      Thai fish sauce, 1 tsp

·      Chicken stock, 1 cup, hot

·      Bean sprouts, half a handful

·      Palm sugar, ½ tablet, crushed

·      Chinese cabbage, ¼, shredded

·      Coriander leaves, chopped

·      Chilli flakes, light sprinkling

·      Rice noodles

·      Oil for frying

Method

1.    Place the curry paste into a large oiled frying pan on medium heat.

2.    Stir fry for 2 minutes.

3.    Add the chicken stock and bring to boil.

4.    Add coconut and bring to boil. Turn heat down and simmer.

5.    Add fish sauce and palm sugar.

6.    Add the chicken and Chinese cabbage to soup and simmer for 15 minutes. Season

7.    Boil a pot of water for the noodles, cook until soft then drain.

8.    Add the noodles and bean sprouts to bowls.

9.    Pour the soup over the noodles and garnish with fresh coriander and chilli flakes.