Mike Van de Elzen: Tasty prawn and chicken laksa

Tasty prawn and chicken laksa 

Cook time: 30 minutes

Prep time: not long

Serves: 4

6 chicken thighs, boneless and skinless

12 peeled prawns

3 tbsp yellow curry paste (red curry paste for slightly hotter)

6 cloves garlic, sliced

2 knobs ginger, cut in half

1 onion, peeled and sliced

2 tbsp sunflower oil

400 ml coconut cream

250 ml vegetable stock

1 small pkt egg noodles or vermicelli

1 cup fresh coriander, roughly chopped

4 eggs, hard boiled, peeled and cut in half

Chili and crispy shallots if you want

Start by marinating the chicken thighs. Place them into a bowl and rub over 1 tbsp of the yellow curry paste. Add a little water to help.

Set aside in the fridge to marinate, ideally over night.

Next day cut each chicken thighs into 6. Heat a large cast-iron pan and start frying the chickens in oil. Once browned, add sliced onion, garlic, prawns and the remaining curry paste. Sauté for a few more minutes before adding the ginger, coconut cream and stock.

Cook out for 20 minutes on low, before adding in the egg noodles. After another 2 minutes served into bowls and top with the cooked egg, fresh coriander and chili if you wish.

Crispy shallots can add a nice crispy texture.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks EDB joining me now as our resident chef,
Mike Vender Alison, Good morning.

Speaker 2 (00:17):
Top of the Morning, and to you too.

Speaker 1 (00:20):
Was the first Saturday of the month.

Speaker 2 (00:21):
You saiday, did you have your farm shop a good
from school?

Speaker 1 (00:24):
Yes?

Speaker 3 (00:24):
God, we got smashed yesterday everyone came out. I spent
all week last week. I spent repairing our driveway, putting
you gravel down. I put like seventy five tons of
gravel onto the driveway and you know where it is
out in the grass, everywhere, everywhere anyway.

Speaker 2 (00:42):
No, it was a lot of fun. And I always
tend to serve.

Speaker 3 (00:45):
I try and serve one dish and it's that sort
of you take it or leave it, you turn up.
That's the dish today. And yesterday we actually did a
prawn and chicken luxA because we've got loads of coriander
coming out of the gardens, loads.

Speaker 2 (00:59):
And loads of Asian green. So I thought this would
be nice.

Speaker 3 (01:01):
It's nice and cold, let's serve up this luxA and
shit it it's saved my bacon. Because if you haven't
had a luxA in the past. I would seriously go
and buy the ingredients with this dish and make it
up because I hadn't made it for ages.

Speaker 2 (01:16):
And you know, a luxA is a a.

Speaker 3 (01:19):
Super popular dish from Southeast Asia, Malaysian. It's probably Malaysians
go to dish, but it's also found a lot in Singapore.

Speaker 2 (01:27):
And it's a hot, spicy.

Speaker 4 (01:30):
Coconut noodle noodle soup, super rich, super fragrant, and it's
one of those dishes that you could add one hundred
ingredients into it, or you could actually just add two
or three and you'll the end product won't be too dissimilar.

Speaker 3 (01:47):
So all you need to do is take this This
makes enough for probably six four to six people, So
I've got six chicken thighs bonus skinless, and then just
go to the supermarket. And it's probably the only time
I would use a pre made curry paste. Yellow curry paste.
Go the supermarke, go to the Asian supermarke. Get a

(02:08):
yellow curry powder or yellow curry paste. If you want
a hot variety, go for the red curry paste. So
take six chicken thighs, rub over a tablespoon of this
yellow curry powder, add a little bit of water just
to loosen it up, and then just rub it over
all this chicken and just set that aside to marinate.
If you've got the time, you can marinate it overnight.
Even better.

Speaker 2 (02:28):
Then take a big castine pan.

Speaker 3 (02:32):
Heat that up. Add in a touch of wool. Take
your chicken, thize, chop them up into smaller pieces. Sautee
them off once they're starting to brown. Add in one
onion that's been sliced and peeled, and in I've got
two cloves or two.

Speaker 2 (02:46):
Knobs of ginger.

Speaker 3 (02:47):
Just cut the ginger in half because we're going to
take it out afterwards. Add added sauteed off six clothes
of garlic. Saute that off, and then I added, I've
got some prawns. I've got twelve peeled prawns. Just sautee them.
And then in goes the coconut cream. So you've got
four hundred meals of coconut cream. Two fifty mills of
vegetable stock, so a cup of cup stock. Bring that

(03:07):
to the boil, turn it down, simmer it for twenty
minutes until the chicken's cooked, and then you can pretty
much serve it straight away into bowls. Noodles are the
Pobby the noodle part. I would add them in towards
the end, so you can go some thin egg noodles,
or you can go the silly noodles, or you can
go thick rice noodles. It doesn't really matter. Add them
in at the end. And then to make it super traditional,

(03:30):
just take a hardball there, cut it half, put that.

Speaker 2 (03:32):
On top, and heaps a fresh coriander.

Speaker 3 (03:35):
It does seem like it's a hard recipe, but honestly
it's a sort of dish. You could just pack all
these ingredients into a chili bin loaded off the back
of Highlucks. Drive down the Middle Wide beach, go up
a couple of caves, pull out your little cooker, and
you'd make it easy peasy.

Speaker 2 (03:48):
I shall look for you on the beach next time
I'm out there. There'll be some steam portable cooker on
the back of the Highlucks. I'll be sweet ass.

Speaker 3 (03:58):
I love it.

Speaker 1 (03:59):
Thank you so much, Mike, appreciate it. For more from
the Sunday session with Francesca Rudkin, listen lived and used
to because it'd be from nine am Sunday, or follow
the podcast on iHeartRadio.