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Chicken And Prawn Laksa

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

This recipe has featured on the show Khanakhazana.

Preparation Time :16-20 minutes

Cooking time : 31-40 minutes

Servings : 4

Chicken And Prawn Laksa

Main Ingredients

Boneless chicken, Prawns (kolambi/jhinga)

Cuisine

Thai

Course

Main Course-Chicken

Level Of Cooking

Easy

Calories

969.5

Carbohydrates

61.47

Protein

42.62

Fat

62.85

Fibers

2.585

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 fried
    1 small
  • Lemon thinly sliced
    2

Method

Step 1


For laksa paste, remove the seeds from the red chillies and put them in the mixer jar.

Step 2


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.

Step 3


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.

Step 4


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.

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