Publication:The Fearless Times Issue 1 2009/Cooking with our Sliver Platter Award Winning Chefs
In 2008 HMAS Toowoomba Chefs won the coveted Silver Platter Award for Food Services to the Fleet.
Now here is your chance to cook and sample the award winning style of our chefs.
Thai Chicken Laksa
By ABCK Scott Tysoe.
INGREDIENTS
500gms diced chicken thigh
1 stick lemon grass
Handful of chopped coriander
2tbs Thai red curry paste
2 cans of coconut milk
3 cloves of crushed garlic
2tbs Masterfoods Thai Seasoning
1 pkt vermicelli noodles
1 red capsicum sliced
1 green capsicum sliced
1 brown onion sliced
3tbs olive oil
METHOD
Heat frypan & add 2tbs olive oil, Fry off chicken with 1tbs curry paste, 1 clove of crushed garlic, 1tbs Thai seasoning , and a pinch of salt & pepper. (Once cooked place to one side & rest) In the same pan sweat onions and capsicum off and place to the side. Place a pot of water on the stove and bring to the boil and cook vermicelli noodles according to the packets instructions once cooked drain and set to the side.
LAKSA SAUCE
Using the same pan that the chicken and capsicum and onion was cooked in lightly fry off the remaining lemon grass, curry paste, coriander, garlic and Thai seasoning, then add 1lt of water bring to the boil, then add coconut milk (don‟t re-boil), season to taste.
PUTTING IT ALL TOGETHER
Divide and place Chicken, Onion and Capsicum & Vermicelli noodles into six soup bowls then ladle the Laksa Sauce over the top and serve. Perfect with a glass of Sweet White Wine such as Brown Brothers Rhine Riesling or Moscato.
