There are many variations to a laksa recipe.
This one is made with fried boneless chicken.
If you follow the link at the bottom of the page, you will find another laksa recipe in which skinless chicken on the bone is used.
I have tried both and they are both equally delicious.
Ingredients * 500g boneless chicken (cut into small pieces) * 3 Tbsp Oil * Oil for deep frying * 200g Tofu * 2 Onions * 2 Tsp minced garlic * 2 Tbsp chopped ginger * 5-6 cashew nuts * 2 red chilies * 1/2 tsp shrimp paste * 2 Tsp cumin powder * 1/2 Tsp Turmeric powder * 1 Tbsp coriander powder * 2 Tbsp malaysian red curry paste (optional) * 3 cups of thin coconut milk (or diluted coconut cream) * 1 cup of chicken stock * 1 Tbsp brown sugar * Salt to taste * 200g blanched bean sprouts * 3-4 lemon grass root * Noodles 1 packet * chopped spring onions Method Heat oil and deep fry the large slices of tofu till brown.
Also fry the chicken pieces and keep aside.
Add 2 Tbsp oil in a wok and saute the chopped onions.
Add the garlic, ginger, cashew nuts, chilies, shrimp paste, cumin powder, coriander powder and turmeric powder.
Fry for a few minutes and then grind all this.
Again heat a tablespoon of oil in a wok and add crushed lemon grass roots and the ground paste.
Cook for a couple of minutes then add the red curry paste and chicken stock.
Bring to a boil.
Add the coconut milk, sugar, chicken and tofu.
Simmer for 5 minutes.
Boil and strain the noodles.
To serve.
Add some noodles in a bowl, some chicken curry, bean sprouts and spring onions.
If you want you can also use boiled egg and crispy fried onions to garnish.