Thai Chicken Laksa

Thai Chicken Laksa

Here’s another beaut from Jamie Oliver’s 15-Minute Meals cookbook for you all – and one that took me straight back to my holiday in Thailand! It’s a seriously flavour packed dish with a spicy kick. I have adapted it ever so slightly  to mine and the Mr’s tastes but have provided you with the original ingredients too.

Here is what you will need to serve 2 hungry people.

Chicken

  • 2 Chicken Thighs, skinless & boneless
  • 1/2 heaped tsp Chinese 5 Spice
  • 2 tsp Runny Honey
  • 1 tsp Sesame Seeds

Laksa (Noodles)

  • 1/2 a Chicken OR Vegetable Stock Cube
  • 1/2 a neck of Butternut Squash
  • 1 Clove of Garlic, peeled
  • 1″ piece of Fresh Ginger
  • 1/2 Fresh Red Chilli (Omit if you don’t like it hot)
  • 1/2 tsp Turmeric
  • 2 Spring Onions
  • 1/2 heaped tsp Peanut Butter
  • 2 dried Kaffir Lime Leaves
  • 1/4 bunch Fresh Coriander, leaves & stalks separated
  • 1/2 tbsp Sesame Oil (I used Groundnut)
  • 1/2 tbsp Light Soy Sauce
  • 1/2 tbsp Fish Sauce
  • 150g Rice Noodles (I used 1 nest of Dried Egg Noodles)
  • 300g Asparagus (I used 100g Frozen Peas)
  • 200ml OR 1/2 400g Tin of Coconut Milk (I used prepared Powdered Coconut Cream)
  • 1 Lime

Firstly, fill the kettle and boil it. Get all your ingredients out on the side. Place a griddle pan & a large saucepan on the stove over medium heats and get out your food processor. (I used my mini processor as its less pots!)

Now, take your chicken thighs and place them on a large sheet of cling film. On both sides, sprinkle over the chinese 5 spice and some salt & pepper. Toss the chicken to coat evenly then fold over the cling film to cover and bash them with a rolling pin until evenly flattened. (To about 1.5cm thick.)

Preparing the ChickenPlace them onto the hot griddle pan and cook for about 3-4 minutes – then turn and repeat for the other side until cooked through & nicely charred.

Cooking the Chicken ThighsNow onto the Laksa. Put about 400ml of boiling water into the large saucepan and crumble in the stock cube. Next, coarsley grate the butternut squash and add it into the pan. (Don’t bother peeling it.)

Making the LaksaGet your food processor to hand. Add in (all roughly chopped so they can fit) the garlic, ginger, chilli (if using), turmeric, trimmed spring onions, peanut butter, kaffir lime leaves, coriander stalks, sesame oil (or groundnut), soy sauce and the fish sauce. AND BREATH! Phew! Did you get all that??

Making the Laksa Paste

Making the Laksa Paste - Done!Good, now blitz it until it makes a paste and put it into the saucepan with the butternut squash.

Add in the rice noodles (or egg noodles) and stir a little.

Trim the asparagus and cut into halves (or take the peas out the freezer) and add them into the pan along with the coconut milk. When it’s come to the boil, don’t forget to taste it! If you don’t think it’s right, adjust it with some soy sauce and a squeeze of lime juice until it’s right for you.

Laksa - Nearly There!Whilst the noodles are cooking, let’s get back to the chicken. Take the chicken out of the griddle pan (if you haven’t already) and place on a chopping board. Drizzle with the honey, sprinkle all over with the sesame seeds & squeeze over a little lime juice. Cut into slices ready to serve.

Chicken's Ready!Place the finished Laksa on serving plates and top with the sliced chicken. Serve with lime wedges and sprinkle with the coriander leaves.

Thai Chicken LaksaThis really is a bloody fantastic dish! It’s bursting with so much flavour it’s like there’s a party going on on your taste buds! The flavours really did remind me of lots of dishes I had in Thailand. Their dishes are so fragrant and spicy just like this is.

I must thank my brother Neil again for getting me Jamie’s 15-Minute Meals cook book for Christmas. I have never had a cook book that I have made so many dishes from and not been disappointed by any of them! A very worthwhile purchase & addition to anyone’s cook book collection if you ask me.

And on that note I bid you fairwell my little cherubs.

Miss KitchenMason

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