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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 669.9
  • Total Fat: 18.2 g
  • Cholesterol: 82.5 mg
  • Sodium: 630.9 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 27.6 g

View full nutritional breakdown of Jamie's 15 minute (takes me 25) Thai Chicken Laksa calories by ingredient
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Jamie's 15 minute (takes me 25) Thai Chicken Laksa

Submitted by: WAHZOE

Introduction

adapted from Jamie Oliver's 15 minute meals book. I ahve changed the amount of chicken to match the pack size we buy and swapped half of the asparagus in the original for broccoli to reduce cost. I have also halved the amount of fresh chilli adapted from Jamie Oliver's 15 minute meals book. I ahve changed the amount of chicken to match the pack size we buy and swapped half of the asparagus in the original for broccoli to reduce cost. I have also halved the amount of fresh chilli
Number of Servings: 4

Ingredients

    For the Chicken:
    500g skinless, boneless, chicken thighs
    1 heaped tsp Chinese 5 spice powder
    1 tbsp runny honey
    1/2 fresh red chilli

    For the Laksa:
    1 Low Sodium vegetable stock cube
    1 butternut squash (just the neck end)
    2 cloves garlic
    1 thumb sized piece of ginger
    1/2 fresh red chilli
    1 tsp turmeric
    1/2 bunch spring onions (scallions)
    1 heaped tsp peanut butter
    4 dried kafir lime leaves
    1/2 bunch fresh fresh coriander (cilantro)
    1 tbsp sesame oil
    1 tbsp low sodium soy sauce
    1 tbsp fish sauce
    300g rice noodles
    200g asparagus
    200g broccoli
    400g tin light coconut milk
    3 limes

Directions

Get everything ready before you even think about starting, all ingredients out and pans etc ready to go.

* Kettle boiled, * griddle pan on high heat, * large lidded pan on heat, * food processor ready with coarse grater and bowl blade ready to swap in.

1. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and five spice. Fold over the paper, then bash and flatten the chicken until 1.5 cm thick with a rolling pin.

2. Place chicken on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through.

3. Pour about 800ml of boiling water into the large pan and crumble in the stock cube.

4. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate in the processor and tip into the boiling stock.

5. Swap the processor to the bowl blade and add the peeled garlic, ginger, 1/2 chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, corainder stalks (reserve leaves), sesame oil, soy and fish sauce. Blitz to a paste then tip into the stock pan and add the noodles.

6. Trim the asparagus and cut in half. Trim the broccoli to thin spears. Add to the pan, pour in the coconut milk and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off.

7. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Slice the chicken.

8. Serve the chicken with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

Serving Size: Makes 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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