In my house, we love love love Thai, Japanese and Chinese food, particularly if it is home cooked or from Wagamamas. Whilst diving through our Jamie’s 15 minute meals book (see previous recipe here) we found a Thai Chicken Laksa that we just had to try. For once we actually stuck to the recipe very closely, and had a lot of the spices already in the house. Towards the end of this post you’ll also see Coconut Buns too. By the way, this post is VERY picture heavy – we actually took almost 60 photos doing this!
You’re going to need:
Food Processor – grater and blade attachments
4 skinless, boneless chicken thighs (we removed skin and bones ourselves)
1 heaped tsp Chinese five-spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli (turns out we totally forgot that bit!)
1 chicken or vegetable stock cube
1 butternut squash (neck only)
2 cloves of garlic
1 thumb-sized piece of ginger
1 fresh red chilli
1 tsp turmeric
1/2 bunch of spring onions
1 heaped tsp peanut butter
4 dried kaffir lime leaves
1/2 bunch of coriander (we used dried)
1 tbsp sesame oil
1 tbsp low-salt soy sauce
1 tbsp fish sauce
300g medium rice noodles
2 bunches of asparagus
1 x 400g tin of coconut milk (light preferable)
As always, myself and Dann teamed up, because we love cooking together, especially when testing new recipes!
On greaseproof paper, toss the chicken with same salt, pepper and the Chinese five-spice. Fold the paper over and, bash and flatten with a rolling pin til 1.5cm thick – I had Dann finish this off for me! Place on a hot griddle, turning every few minutes til charred and cooked through.
Pour about 800ml of boiling water into a pan and add stock cube.
Trim the stalk off the squash and roughly chop, then grate (use the processor – it’s a right pain to grate by hand, I learnt the hard way) and tip into the stock.
Swap to the blade in the processor and add peeled garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks, sesame oil, soy and fish sauces. Blitz to a paste and add to the stock along with the noodles.
Trim asparagus and cut in half. Add to the pan with the coconut milk and boil. Taste and add additional soy and lime to season. Turn off heat.
Drizzle honey over the charred chicken, squeeze over the juice of a lime, and scatter sesame seeds and toss to coat. Serve with the laksa and lime wedges, add chilli if you remember – which we did not!!
We also added Coconut Buns to our dinner as Dann loves them.
You will need:
Bamboo steamer – or a normal hob steamer will work too
1 x 400g tin of coconut milk
2 tins of self raising flour, plus extra for dusting (this basically makes a 1:2 ratio, milk to flour)
Pour the coconut milk into the processor along with two heaped tins’ worth of self-raising flour and a pinch of salt. Whiz to a dough and tip onto a dusted work surface. Roll the dough into a sausage shape, cut into 8 even-sized pieces, then place ech into a double-layered muffin case and squeeze into the steamer in one layer. Pour 5cm of boiling water into the wok or bottom pan, and place steamer with lid on top. They should be ready about 15 minutes later.
Let me know your thoughts, and if you give it a go too!