{"id":2042,"date":"2020-07-20T12:17:53","date_gmt":"2020-07-20T00:17:53","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/curried-chicken-laksa-with-malaysian-sambal-paste-micro-coriander\/"},"modified":"2023-08-07T14:38:07","modified_gmt":"2023-08-07T02:38:07","slug":"curried-chicken-laksa-with-malaysian-sambal-paste-micro-coriander","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/07\/20\/curried-chicken-laksa-with-malaysian-sambal-paste-micro-coriander\/","title":{"rendered":"Curried Chicken Laksa with Malaysian Sambal Paste & Micro Coriander"},"content":{"rendered":"
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Curried Chicken Laksa with Malaysian Sambal Paste & Micro Coriander<\/h2>\n
Cook your very own gourmet dinner at home with this flavourful recipe. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>

Noodles<\/h4>
  • 1<\/span> pack<\/span> rice stick noodles<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

    Egg Ribbons<\/h4>
    • 1<\/span> egg<\/span> whisked<\/span><\/li>
    • 1<\/span> tsp<\/span> soy sauce<\/span><\/li>
    • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

      Laksa<\/h4>
      • \u00bd<\/span> brown onion<\/span> finely diced<\/span><\/li>
      • 2<\/span> baby bok choy<\/span> leaves separated<\/span><\/li>
      • 300<\/span> g<\/span> free range chicken breasts<\/span> thinly sliced<\/span><\/li>
      • 1<\/span> drizzle<\/span> oil<\/span><\/li>
      • 50<\/span> g<\/span> laksa paste<\/span><\/li>
      • 1<\/span> tsp<\/span> curry powder<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> Chinese five spice<\/span><\/li>
      • 1<\/span> tsp<\/span> chicken stock powder<\/span><\/li>
      • 200<\/span> g<\/span> light coconut milk<\/span><\/li>
      • 1<\/span> cup<\/span> water<\/span><\/li>
      • 2<\/span> tsp<\/span> fish sauce<\/span><\/li>
      • 50g<\/span> baby spinach<\/span><\/li>
      • \u00bd<\/span> lemon<\/span> cut into wedges<\/span><\/li>
      • 25<\/span> g<\/span> sambal paste<\/span><\/li>
      • micro coriander<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Before you start, bring a large pot of salted water to the boil.<\/span><\/div><\/li>
        • Whisk together egg and soy sauce. Heat oil in a medium fry-pan on medium-high heat. Add egg and swirl pan. Leave to set and cook for about 1 minute. Remove from pan and transfer to a chopping board. Thinly slice into ribbons and set aside for serving. Reserve pan.<\/span><\/div><\/li>
        • Add noodles to pot of boiling water, stir, cover with a lid and remove from heat. Leave to cook for about 8 minutes, until tender. Drain and return to pot with oil to prevent sticking. Keep warm for serving.<\/span><\/div><\/li>
        • Prep onion and bok choy. Pat chicken dry and thinly slice. Heat oil in reserved pan on medium-high heat. Add onion and cook for about 2 minutes, until tender. Add laksa paste and Malaysian curry powder and fry for about 1 minute, until fragrant. <\/span><\/div><\/li>
        • Add coconut milk, water and fish sauce and bring to a simmer. Add chicken and submerge. Bring back to a simmer and cook for 5-6 minutes, until chicken is cooked through. Stir through baby bok choy and spinach and cook for 1-2 minutes until bok choy is tender. Season to taste with salt and pepper.<\/span><\/div><\/li>
        • Use kitchen scissors to snip micro coriander leaving 1cm behind at the base. Cut lemon into wedges. <\/span><\/div><\/li>
        • Serve noodles in bowls and pour over laksa. Top with egg ribbons. Dollop with sambal paste and sprinkle over micro coriander. Serve lemon wedges on the side for squeezing. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15615,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2375,2374],"tags":[1829,1838,2088,1894],"class_list":["post-2042","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-myfoodbag","category-recipes","tag-chicken","tag-gourmet","tag-laska","tag-noodles","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=2042"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2042\/revisions"}],"predecessor-version":[{"id":16286,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2042\/revisions\/16286"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15615"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=2042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=2042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=2042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}