A delicious and aromatic Nyonya-style chicken and coconut curry laksa that's both comforting and full of flavor. This Malaysian-inspired dish is perfect for warming up on a chilly day.
Ingredients: 200g dried rice vermicelli. 2 tbsp vegetable oil. 1 onion, finely chopped. 2 garlic cloves, minced. 2 tbsp Nyonya curry paste. 400ml coconut milk. 750ml chicken stock. 2 chicken breasts, sliced. 100g bean sprouts. 2 boiled eggs, halved. Fresh cilantro leaves, for garnish. Lime wedges, for serving. Salt and pepper, to taste.
Instructions: Prepare the rice vermicelli according to package instructions, then drain and set aside. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, saut until fragrant and softened. Stir in the Nyonya curry paste and cook for 2 minutes. Pour in the coconut milk and chicken stock, bring to a simmer. Add the sliced chicken breasts and simmer for about 10-15 minutes until the chicken is cooked through. Season with salt and pepper to taste. Divide the cooked rice vermicelli among serving bowls. Ladle the chicken and coconut curry laksa over the noodles. Top with bean sprouts and halved boiled eggs. Garnish with fresh cilantro leaves and serve with lime wedges on the side. Enjoy your Nyonya-style Chicken & Coconut Curry Laksa!
Prep Time: 15 minutes
Cook Time: 30 minutes
Krohn 8th Grade Science
