Name: Chicken and Coconut Milk Laksa
Yield: Serves 4
Cuisine: Malaysia
Ingredients: 225 g (8oz) rice noodles, cooked; 225 g (8oz) beansprouts, blanched; Fresh red chilli pepper, seeded and chopped; Fresh coriander leaves; 1 tablespoon chopped spring onions; 1 tablespoon chopped green or red chilli peppers; 1 tablespoon ground coriander; Salt; 2 teaspoons ground cumin; 3 medium onions, peeled - one sliced finely and two diced finely; 3 Brazil nuts, grated or finely chopped; 3 tablespoons oil, preferably peanut; Freshly ground black pepper; 1 teaspoon finely chopped garlic; 450 g (1lb) cooked free-range chicken, skinned, boned and chopped; 1 litre (1¾ pints) thin coconut milk; 1 tablespoon brown sugar; 1–2 tablespoons rempah, or red curry paste; ½ teaspoon shrimp paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

To my mind, this magnificent dish is the Asian answer to the Mediterranean bouillabaisse and bourride. I know it looks a little complicated, but it is well worth the effort involved. The combination of ingredients is infinitely variable and you could, for instance, throw in a handful of shrimps if you had some, too. It’s probably a good idea to read my notes before you begin to prepare your Laksa.

Ingredients

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Ingredients

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