Chicken Laksa
Author: 
Recipe type: Main meal
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A Malaysian-style curry bursting with Oriental flavours
Ingredients
  • For the paste:
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  • 2 tablespoons garlic flavoured oil
  • 2 red chillies, de-seeded
  • 2 stalks of lemon grass
  • 2 teaspoons peanut butter
  • A small thumb size piece of ginger, roughly chopped
  • ........................................................
  • Remaining ingredients
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  • 400ml coconut milk (note: there is a 125ml serving limit for coconut milk so make sure the recipe is divided into 4 portions to keep it low FODMAP)
  • 400ml water
  • 4-8 skinless chicken drumsticks (allow 1-2 per person depending on how many drumsticks the people you are cooking for are likely to eat)
  • 2 tablespoons fish sauce
  • 2 teaspoons tamarind paste (if you don't have any then substitute extra lime juice to taste at the end)
  • 1 teaspoon turmeric
  • 1 teaspoon soft brown sugar
  • A large handful of beansprouts
  • 1 green pepper cut into thin strips
  • 200g dried rice noodles
  • Green tops of 4 spring onions, finely sliced
  • A small handful of coriander and mint leaves, roughly chopped
  • 1 lime, cut into wedges
Instructions
  1. Place the laksa paste ingredients into a small food processor and blend until smooth
  2. Heat a medium-large, heavy based pan on a medium heat and gently fry the paste for a minute
  3. Add the coconut milk, water, chicken drumsticks, fish sauce, tamarind paste, turmeric and brown sugar
  4. Bring to the boil, reduce the heat to low and simmer gently for 30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to a single cream consistency (turn up the heat to reduce it further if necessary)
  5. Add the beansprouts and strips of green pepper and cook for a further 2 minutes so that they remain slightly crunchy
  6. Cook the rice noodles in boiling water according to the instructions on the packet and then divide them between 4 large, warmed bowls
  7. Ladle the laksa soup into to the bowls and finish each with a sprinkle of mint and coriander, the sliced green tops of spring onion and a wedge of lime, then serve
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-chicken-laksa/