Sunday Tasmanian - Tassie Living - - ON SUNDAY -

In­dulge in a warm­ing bowl of com­fort food, per­fect for a crisp autumn night. 2 ta­ble­spoons veg­etable oil 400ml co­conut milk 1 litre chicken stock 2 cups (500ml) wa­ter £ Ì>Li뜜˜ wÅ Ã>ÕVi Ó Ž>vwÀ ˆ“i i>Ûià 4 x 180g chicken breasts, trimmed Óää} VœœŽi` y>Ì ÀˆVi ˜œœ`ià co­rian­der leaves, Thai basil leaves, green onion and sliced long red chilli, to serve


3 cloves gar­lic 3cm piece gin­ger, peeled 2 es­chalots, peeled 3 long red chillies 1 stalk lemon­grass, white part only 4 co­rian­der roots 3cm piece fresh turmeric £ Ì>Li뜜˜ wÅ Ã>ÕVi ¼ cup (65g) grated palm sugar 1 tea­spoon ground co­rian­der 1 tea­spoon ground cumin

STEP 1 To make the laksa paste, chop the gar­lic, gin­ger, es­chalots, chillies, lemon­grass and co­rian­der roots. Finely grate the turmeric. STEP 2 Place in a small food pro­ces­sor. Add the fish sauce, palm sugar, ground co­rian­der and cumin and process un­til the mix­ture forms a paste. STEP 3 Heat oil in a wok over medium heat. Add laksa paste and cook, stir­ring, for 6–8 min­utes or un­til fra­grant. Add the co­conut milk, stock and wa­ter and bring to the boil. Add the fish sauce, lime leaves and chicken. Cook for 8 min­utes or un­til the chicken is cooked through. STEP 4 Care­fully re­move the chicken and shred us­ing 2 forks. Di­vide noo­dles be­tween bowls and top with laksa and chicken. Top with the co­rian­der, basil, onion and chilli to serve. Serves 4–6.

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