Main Courses Recipes - Laksa Recipe

Ingredients

• 100ml/3 1/2fl oz tablespoons vegetable oil

• 225g/8oz pressed tofu (cubed)

• 2 red onions (finely chopped)

• 3 garlic cloves (finely chopped)

• 4 Brazil nuts (finely grated)

• 2 teaspoons ground cumin

• 1 tablespoon ground coriander

• 1/2 teaspoon ground turmeric

• 1 red chili (deseeded and chopped)

• 1 green chili (deseeded and chopped)

• 1/2 teaspoon shrimp paste

• 2 tablespoons Thai red curry paste

• 1.2 liters/2pt coconut milk

• 1 tablespoon soft brown sugar Salt and pepper

• 350g/12oz cooked chicken breasts (shredded)

• 100g/4oz bean sprouts

• 1 tablespoon chopped fresh coriander

• 225g/8oz dried egg noodles

Serves 4

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Method:

1. Heat two tablespoons of the oil in a wok. Fry the tofu in the oil, in two batches, turning it frequently. Cook each batch for 5 minutes, until crisp and golden, then remove with a slotted spoon, drain on kitchen paper and set aside.

2. Heat 2 more tablespoons of oil in the wok, add the onions and garlic and fry over a gentle heat, stirring frequently, for 5 minutes until softened.

3. Add the Brazil nuts, cumin, coriander, turmeric and the red and green chilies and the shrimp and curry pastes to the wok. Stir well to mix and fry for further 2 minutes. Stir in the coconut milk and sugar and season generously with salt and pepper.

4. Bring to the boil, then reduce the heat and simmer gently for 6 minutes. Taste and adjust the seasoning if necessary.

5. Heat the remaining oil in a frying pan, add the chicken and stir-fry for 6 minutes, until golden. Add the bean sprouts and chopped coriander and stir-fry for a further 1 minute.

6. Place the noodles in a bowl and pour boiling water over them to cover completely. Allow to stand for 5 minutes, and then drain well.

7. To serve, divide the noodles between 4 large soup bowls. Place a quarter of the fried tofu and a quarter of the chicken and bean sprout mixture on top of each portion of noodles. Ladle hot curry sauce over the top and serve immediately.