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.
Delicious Paleo spicy chicken laksa. Enjoy the most authentic paleo Malaysian style chicken laksa curry with Malaysian style chili sauce - Chilli Sambal for an ultimate Asian food experience !
- 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)
- 3 tbsp curry powder
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp olive oil
- 2 cups full fat coconut milk unsweetened
- 2 tsp sea salt or to taste
- 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
- 10 small fresh red chillies
- 4 tsp chilli flakes
- 1 tsp sea salt
- 3 tbsp garlic cloves
- 3 tbsp ginger
- 1 tsp fish sauce RedBoat
- 1 1/2 tsp coconut aminos
- 4 tbsp coconut oil for saute use
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. :))
For the Laksa Paste: (makes about 2 cups) - Combine all the ingredients in a food processor, blender and puree until smooth. Store any leftovers in the refrigerator covered with a thin layer of oil, and use within 2 weeks.
For the Chilli Sambal: (Optional. Skip this if you don’t like spicy food) - Combine all the ingredients in a food processor with the exception of Olive Oil, blend and puree until smooth. Heat oil. Sauté chilli spice paste until fragrant, stirring continuously. Add salt to taste. Set aside to cool.