How to make Chicken And Prawn Laksa -
A popular Thai dish – chicken and prawns cooked in a flavourful gravy and served with noodles .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Prawns (kolambi/jhinga)
Cuisine : Thai, Malaysian, Singaporean, Indonesian
Course : Main Course Chicken
For more recipes related to Chicken And Prawn Laksa checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Mirchi Murgh Kori Kachpu Seekh Kebab Masala-SK Khazana Grilled Balsamic Chicken
Chicken And Prawn Laksa Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken And Prawn Laksa Recipe
Boneless chicken cut into thin strips 100 grams
Prawns (kolambi/jhinga) 10-12 medium
Whole dry red chillies soaked 6-7
Shallots 12-14
Garlic 3-4 cloves
Lemon grass 1-2 stalks
Fresh turmeric 1 inch piece
Roasted peanuts 2 tablespoons
Salt to taste
Oil 3 tablespoons
Chicken stock 1 cup
Coconut milk 1 cup
Noodles boiled 1 cup
Bean sprouts 1/2 cup
Fresh mint leaves chopped 5-6
Onion thinly sliced and deep fried 1 small
Lemon thinly sliced 2
Method
Step 1
For laksa paste, remove the seeds from the red chillies and put them in the mixer jar.
Step 2
Add eight to ten shallots, garlic, lemon grass, turmeric, peanuts, salt, one tablespoon olive oil and a little water and grind to a smooth paste. Chop the remaining shallots and set aside.
Step 3
Heat the remaining oil in a pan. Add chicken and sauté for two to three minutes. Add the laksa paste and stir. Add chicken stock, prawns and coconut milk. Mix and cook till both chicken and prawns are done.
Step 4
Put the noodles in a bowl. Pour the laksa over them. Top with bean sprouts, chopped shallots, mint leaves, fried onion slices and lemon slice and serve hot.
Nutrition Info
Calories : 969.5 Kcal
Carbohydrates : 61.47 gm
Protein : 42.62 gm
Fat : 62.85 gm
Other : 2.585
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
