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How to make Chicken And Prawn Laksa - A popular Thai dish – chicken and prawns cooked in a flavourful gravy and served with noodles .

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा)

Cuisine : Thai, Malaysian, Singaporean, Indonesian

Course : Main Course Chicken

Chicken And Prawn Laksa
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken And Prawn Laksa checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Chicken Bharta, Cheese Crusted Chicken with Salad, Moroccon Tagine, Nimboo Dhania Murgh.

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Chicken And Prawn Laksa Recipe Card

Chicken And Prawn Laksa
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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken And Prawn Laksa Recipe

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.