Spicy Chicken Laksa
Paleo Spicy Chicken Laksa !
Okay. Normally I wouldn’t select a dish that appears this intimidating to put together.
However the foodie inside of me is screaming for everything-but-ordinary.
I promise you this dish is not as difficult as you think. So don’t go just yet.
AND if there’s only one dish you are going to make out of my entire recipe book so far, this is THE ONE you really shouldn’t miss.
So what is Spicy Chicken Laksa?
According to wikipedia, Laksa is “a Malaysian dish of Chinese origin, consisting of rice noodles served in a curry sauce or hot soup.”
It’s not difficult to find Laksa recipes online nowadays. However, half of the recipes I find either are hard to follow or contain ingredients that might be difficult to obtain.
Others just don’t seem authentic to me.
I took the matter into my own hands, selected the best flavor combinations and purchased ingredients from local western supermarkets because I want you to be able to make it at home easily.
It turns out that making a great and authentic Spicy Chicken Laksa is not as difficult as I thought.
I’m very proud of my first attempt to make Paleo Spicy Chicken Laksa at home and I’m sure it won’t be my last.
The extra Laksa paste and Chilli sambal paste can be stored in airtight containers in the fridge for up to 2 weeks or freeze them in ice cube trays for next time use. It’ll save you a bunch of time the second time around.
Paleo Spicy Chicken Laksa
- 3 lbs boneless & skinless chicken, (breast, thigh, or combination)
- 3 tbsp coconut oil, for stir-fry use
- 1 whole fresh lime
- Soft boiled eggs, as many as you like (optional)
For the Chicken marinate: (pls marinade at least 1 hr. Best overnight)
- 3 tbsp curry powder
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp olive oil
For the broth:
- 2 cups full fat coconut milk, unsweetened
- 2 tsp sea salt or to taste
For the Laksa Paste: (makes about 2 cups)
- 4 medium size shallots, peeled
- 2 stalks lemongrass, minced (use bottom part of the inner layer only, outer layers discarded)
- 6 small red fresno chillies, best chinese or thai small chillies
- 1 thumb length ginger, best use galangal if you can find it
- 2 tsp ground turmeric
- 1 small piece anchovy, best. 1 tsp Thai shrimp paste
- 2 tbsp ground macadamia, cashew, or Brazil nuts
- 1 whole lime, juiced
- 2 tbsp coriander leaves/stalks
- 1/4 cup olive oil
- In a large-sized soup pot or medium-size wok, heat 3 tbsp coconut oil over high heat.
- Add Chicken: Add pre-marinated chicken and saute until just turn white color.
- Add Laksa Paste: Stir in 3 tbsp of the laksa paste, mix well with the chicken and stir constantly.
- Add Broth: add 2 cups of coconut cream milk and season with sea salt and black pepper to taste.
- Turn the heat down to medium/ medium-low. Cover the pot with a lid and let it simmer for 5 -10 minutes or until the chicken is cooked through.
- Final touch: Add other garnishing ingredients before serving: I added lime juice, soft boiled eggs, and a teaspoon of Chilli Sambal. You can also serve with zucchini or carrot noodles. :))