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 !
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. :))
Notes
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.