Shamika's Sister's Laksa

CHICKEN AND PRAWN LAKSA

A popular Thai dish – chicken and prawns cooked in a flavourful gravy and served with noodles

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Boneless chicken, cut into thin strips 100 grams

Prawns (kolambi/jhinga) 10-12 medium

Whole dry red chillies, soaked 6-7

Shallots 12-14

Garlic 3-4 cloves

Lemon grass 1-2 stalks

Fresh turmeric 1 inch piece

Roasted peanuts 2 tablespoons

Salt to taste

Oil 3 tablespoons

Chicken stock 1 cup

Coconut milk 1 cup

Noodles, boiled 1 cup

Bean sprouts 1/2 cup

Fresh mint leaves, chopped 5-6

Onion , thinly sliced and deep fried1 small

Lemon, thinly sliced 2

METHOD
For laksa paste, remove the seeds from the red chillies and put them in the mixer jar. Add eight to ten shallots, garlic, lemon grass, turmeric, peanuts, salt, one tablespoon olive oil and a little water and grind to a smooth paste. Chop the remaining shallots and set aside.Heat the remaining oil in a pan. Add chicken and sauté for two to three minutes. Add the laksa paste and stir. Add chicken stock, prawns and coconut milk. Mix and cook till both chicken and prawns are done. Put the noodles in a bowl. Pour the laksa over them. Top with bean sprouts, chopped shallots, mint leaves, fried onion slices and lemon slice and serve hot.