I promised a post about a mid-week dinner so here it is, finally. This is not my own, but taken from The Guardian and Nigel Slater’s mid-week supper recipe from March 2015. Absolutely 1delicious – don’t bother halving the quantity if it’s just for two, save the leftovers for lunch the following day. I’ve spent the week calling it laska – it’s laksa. Still tastes brilliant.
You will need:
- 4 chicken breast fillets, skin off
- 2 cloves of garlic
- 2 hot red chillies
- 2 stalks of lemon grass, top and tailed with most of the tough outer leaves removed
- juice of 1 lime
- 3 tsp turmeric
- handful each of fresh mint and coriander(cilantro)
- 5-6 drops of Thai or Vietnamese fish sauce (don’t buy it specially – use soy sauce instead if you have this)
- 3 tbsp flavourless oil – I used sunflower oil
- 1 x 400g can of coconut milk.
- In a food processor, add the garlic, chillies, lemon grass (roughly chopped), lime juice, turmeric, mint and coriander (cilantro), fish/soy sauce and oil and blitz until it resembles a rough, fragrant paste. Turmeric stains – wear an apron!
- Fry off the chicken in a griddle pan (if you have one – a frying pan will be just as good) until cooked through. Remove from the heat and slice into thick strips.
- In a wide, heavy saute pan or wok, fry off the paste, making sure it doesn’t burn and after 5 minutes, add the chicken strips, stir to coat with the paste and add the coconut milk.
- Bring to the boil for approximately 5 minutes, stirring occasionally.
- Serve with noodles. I used flat rice noodles which just need plunging in boiling water for 3 minutes. Divide the noodles and ladle the laksa on top.