Mum’s Chicken and Prawn Laksa
- 500 grams organic or free-range chicken thighs, chopped into chunks
- 3 cloves garlic
- Large knob of green ginger, finely sliced
- Half teaspoon minced chili or 2 small green chilis finely sliced (more to taste)
- 1 liter of organic chicken stock
- 300-450ml organic coconut cream (full-fat!)
- Around 4-5 cups of chopped veg – Mum uses a mix of onion or spring onion, red peppers (capsicums), celery (include the leaves), asian greens like choy-sum or bok-choy, cabbage, snowpeas, green beans – any of your favorite thai-style vegies are fine
- About 40 grams green curry paste or more depending on your taste (be sure to choose one without a host of preservatives and synthetic ingredients. I’ve found it’s pretty easy to find one in most organic stores, and this is probably your best bet)
- 500 grams uncooked medium or large green prawns – fresh is best!
- Fresh basil or coriander, finely sliced
Start by cooking the chicken with a little oil, with the garlic, chili and ginger mixed through. Once the chicken is browned add the stock, let it simmer for a bit, and then add the green curry paste followed by the vegies bit-by-bit. It’s best to start with the onion and then gradually add the others. You can throw the coconut cream in somewhere along the way. Leave to simmer until the vegies are cooked – about 15 minutes.
Lastly, add the prawns. Dish up 3-5 minutes later, with some fresh torn basil or coriander on top, and some organic sea salt to taste.
Serve with something refreshing like mineral water and a slice of lime, or a crisp organic white wine. And if there’s any leftovers be sure to hide them from your guests – you’ve got a ready-made lunch for the next day’s work, and it’s one that tastes almost as good cold.
Did you know?
Coconut milk is full of good saturated fats. It’s not something to be scared of eating. The only issue with take out foods using coconut milk is that they may also use sugar in the dish. I always ask, and if they do I ask them to simply leave it out.