Food Academy- Laksa (Thai coconut curry)

Perfect for winter days.
Just be aware of how much curry paste you use to begin with. Too much and your laksa will turn into rocket fuel!
I have used chicken for the meat but you can use pork or seafood/fish.

Thai 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 (250ml)

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

·      Thai fish sauce, 1 tsp

·      Chicken stock, 1 cup (250ml), hot

·      Bean sprouts, half a handful

·      Palm sugar, ½ tablet, crushed or 2tsp brown sugar

·      Chinese cabbage/ spinach/ cabbage, ¼, shredded

·      Coriander leaves, chopped

·      Spring onion, 1 stalk sliced up

·      Chilli flakes, light sprinkling

·      Rice/ Udon noodles

·      2 Eggs, to boil

·      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 milk and bring to boil. Turn heat down and simmer.

5.    Add fish sauce and palm/brown sugar.

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

7.    Boil eggs for 8 minutes, cool and peel.

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

9.    Add the noodles and bean sprouts to bowls.

10. Pour the soup over the noodles and garnish with fresh coriander, boiled eggs, spring onion and chilli flakes.