Chicken, prawn and coconut curry laksa video

Make Ping Coombes’ spicy laksa paste and it’ll keep in the fridge for a month. Then you can use it in fragrant, spicy broths like this Nyonya-style chicken and coconut curry laksa – Ping’s own showstopping dish from the MasterChef quarter finals, 2014.

This video was made with our friends at Fisher & Paykel, using their home appliances.

Want to make it yourself? Find the full recipe.

Chicken, prawn and coconut curry laksa video

Chicken and coconut curry laksa:

  • Put the dried chillies in a small pan, cover with water, bring to the boil and cook for 5 minutes on a medium heat, then remove from the heat and leave to soak for 10 minutes. Drain, halve the chillies and deseed. Put the dried shrimps in a bowl and cover with just-boiled water. Leave for 5 minutes, then drain.
  • Whizz the soaked chillies and shrimps in a food processor with the other laksa paste ingredients to make a rough paste.
  • Heat the 100ml vegetable oil in a wok or heavy based frying/sauté pan over a medium heat. Add the laksa paste and fry on a low heat for at least 15 minutes, stirring from time to time.
  • Put the chicken in a pan with 350ml cold water, the lemongrass and salt, then poach over a gentle heat for 15-20 minutes until cooked through. Use a slotted spoon to remove the chicken from the pan and set aside on a plate to cool, then cut into strips. Add the raw prawns to the poaching liquid and cook for 2-3 minutes until pink and opaque. Remove with a slotted spoon to the plate with the chicken. Skim off any scum from the surface of the poaching liquid and discard the lemongrass; top up with water to make 1.2 litres.
  • Put the poaching water in a large pan and add the laksa paste, chicken stock cube and coconut milk. Bring to the boil over a medium-high heat, add the bean curd puffs (if using) and simmer for 5 minutes. Season if necessary. Strain the laksa broth through a fine sieve into another pan. Remove the bean curd; slice it into 4 pieces and set aside with the chicken and prawns.
  • When ready to serve, soak the dried vermicelli noodles and beansprouts in 2 separate bowls for 5 minutes in freshy boiled water. Scoop out with tongs or a slotted spoon and set aside in separate serving bowls, then add the fresh egg noodles to the hot water to soak for 3 minutes. Drain and set aside with the rice noodles. Put large handfuls of both types of noodles into 4 bowls (you might have more than you need).
  • Arrange the chicken, prawns, bean curd, beansprouts, a few mint leaves and ½ egg on top of each bowl of noodles. Make sure the laksa broth is piping hot (bring back to the boil if not or if you’ve made it ahead), then ladle the hot broth over the noodles. Serve the laksa with wedges of lime for squeezing over and sprinkled with a few drops of chilli oil with shrimp and a scattering of crispy shallots/onions.

Check out more of our chicken curry recipes here.

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