Curry Laksa

If you have been following this blog for some time, you will have picked up on the fact that I love curry. One thing that I have always wanted to do is create my own curry paste but, unfortunately, I have never had the right equipment. Now things have now changed. This recipe doesn’t require any expensive spice grinders that are only going to be used occasionally, it uses a standard food processor, which is a much more worthwhile investment.

Handmade curry paste is very different from the most available ones you can buy. For starters, it is nowhere near as concentrated. This may seem a bit odd but once you make it, you will realise quite how much water is in the paste which is removed before you purchase it. A curry for two people normally has about 60g of curry paste in it. This recipe feeds four but uses over a cup (250ml) of paste. This excess water must be driven off at the start of the cooking process if you want to extract the best flavours from the spices.

The recipe below is specifically for curry laksa. This differs from asam laksa as it lacks tamarind pulp and includes coconut milk. These differences result in a far creamier, much less sour curry that I am a huge fan of. Laksa is a classic example of fusion cuisine done well. It is believed to have been cooked for Chinese merchants by the women they married as they travelled around the Malay Archipelago (Malaysia, Java and Indonesia). The dish combined the local ingredients, specifically coconut and tamarind, with the noodle dishes that the Chinese merchants bought with them on their travels and from these intermarriages was born the Peranakan culture.

A lot of classic laksa recipes contain both dried and brown shrimp in the curry paste and also use prawns instead of chicken. As someone who doesn’t eat seafood this was rather unfortunate for me, but luckily chicken laksa is relatively popular and isn’t too much of a change from the original sentiment behind the dish. The depth of flavour from the spice combination is phenomenal and I hope you get as much pleasure from this dish as I did.

 

 

 

Curry Laksa with Chicken

Time: 30 minutes

Serves: 3/4

Cost per serving: around £2

 

 

For the paste:

3-6 red chilis

5 garlic cloves

2 stalks lemon grass

3cm ginger

2 tbsp ground coriander

1 tsp turmeric

1tbsp brown sugar

2 tsp cashew nut butter (2 tbsp nuts or swap for peanut butter)

1 tbsp fish sauce

Juice of one lime

1 tsp oil

 

Other Ingredients:

1 tbsp oil

2 chicken breasts

400ml low fat coconut milk (this has a slightly milder flavour than the full fat variety)

600ml chicken stock

4 portions noodles

Beansprouts or some other thin, crunchy vegetables (julienne carrots or mangetout both work too)

3 tsp chilli paste (optional)

6 tofu puffs or slices of fried tofu (optional)

Corriander and sliced spring onion to garnish

 

 

Place the ingredients for the paste into a food processor and blend until almost smooth. Laksa should have a slightly gritty texture so the paste should still have a few fibres left in it.

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Heat the oil in a pan and add the laksa paste. Fry this until it starts to dry out.

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Add a quarter of the coconut milk and cook again until the paste starts to dry and the milk begins to crack. (For more information about cracking the milk, see my post on Thai curries).

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Pour in the rest of the coconut milk along with the stock. Stir this together and heat until it begins to boil.

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Once the soup begins to boil, reduce the heat until it is simmering and then add the chicken to poach in the soup for around 15 minutes.

While the chicken is cooking and if you are using tofu puffs, slice them in half along the diagonal and add them to the soup.

Cook the noodles according to the packet instructions. Drain them and rinse with cold water until the noodles are completely cool to stop them from cooking any more.

Once the chicken is ready, blanch the beansprouts and begin to assemble the dish.

Place a portion of noodles in the centre of each bowl and place a couple of pieces of tofu on top.

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Slice the chicken breasts and divvy them up between the bowls laying the chicken down on one side of the noodles

Place the bean sprouts or other vegetables in the centre of the bowl, on the noodles, to give the dish height.

Ladle the soup around the outside of noodles so as not to disturb the vegetables.

Finally, garnish with a small spoon of chilli paste if you like your laksa spicy.

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I hope you enjoyed the recipe! The soup is full of flavour and can absolutely be enjoyed without any of the other toppings if you want a light lunch or even just a small starter at the beginning of your meal. The wonderful thing about making your own curry paste is that you can adjust the ingredients to your preferences so the laksa will be perfect every time.

If you like curries, you should definitely check out my recipes for Thai coconut curry and also for my lighter, non-coconut curry too. If, on the other hand, you are looking for something a little sweeter, why not try treating yourself to a beautiful ombre cake? You can even turn it into a unicorn!

Have a good one and I will see you next week with a cake idea that you can prepare for Halloween.

H

 

 

 

 

 

 

Coconut and Purple Sweet Potato Soup

Blue food. The very notion conjures up thoughts of sweets and food colouring – neither of which are particularly appealing. This reaction most likely arises from the fact that there are almost no naturally blue foods so eating something with such an unnatural colour can be a little unsettling. The closest that nature comes to presenting us with blue food are the butterfly pea flower (which isn’t eaten itself, just used for its dye) and purple plants.

Most naturally occurring purple foods contain the indicator anthocyanin. This is what gives red cabbage, blueberries, blackberries, purple sweet potato and even black rice their colour. Anthocyanins are red in acidic solutions and dark purple and blue in more neutral ones. The colourful nature of anthocyanins has lead to their popularity among chefs who like to employ a bit of pageantry in their cooking. With only a few drops of vinegar or lemon juice, food and drink can be made to change colour in front of the consumer’s eyes leading to an exciting meal (which can also cost a lot of money).

The purple sweet potato has a vibrant purple colour which stems from the high concentration of anthocyanins in its flesh. When boiled, the colour darkens, becoming closer to navy blue, as boiling water is slightly more acidic than cold water and the indicator in the sweet potato reacts accordingly. As a result, the majority of recipes using purple sweet potatoes will tell you to bake the potato and then scoop out the cooked flesh, as this way none of the colour is lost. You also don’t lose any of the flavour which is important as there are a lot of subtle undertones which can be easy to miss if all the taste is cooked out of the potato. As they have such a sweet flavour, purple sweet potatoes are commonly used in desserts and not savoury dishes. Cakes, tarts, swiss rolls and even bubble tea have all benefitted from the taste and colour of purple sweet potatoes and, because of this, the sweet potato has become one of the most versatile ingredients you can use.

The recipe below can of course be made with normal orange sweet potato or even with white sweet potatoes if you can get your hands on them. I imagine a small trio of soups, one with each of the different potatoes, would be both visually and gustatorily fantastic – though I’m sure that the contestants on Come Dine With Me would say that it’s still too simple, even with the homemade bread that you spent the day baking. Either way, the soup is delicious and I hope you like it as much as I did.

 

Purple Sweet Potato and Coconut soup

Time: 45 minutes

Serves: 7/8

Cost per portion: around 35p

 

2 large purple sweet potatoes

2 medium onions

3 cloves garlic

2 tbsp chopped ginger

1 medium spicy chilli

400ml coconut milk

500-750ml vegetable stock

3 tbsp vegetable oil

 

Chop the potatoes into quarters lengthwise, place onto a baking tray and drizzle with two tablespoons of the oil.

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Bake for half an hour at gas mark 6.

While the potatoes are baking, dice the onion. This doesn’t have to be super fine as the soup will be blended later.

Place the onion into a pan with the remaining oil and saute until it is translucent.

Roughly chop the garlic and chilli and add them to the onions along with the ginger.

Fry until the garlic and ginger become fragrant and then add the coconut milk and 500ml of the vegetable stock.

Once the mix is boiling, reduce the heat and simmer the soup until the potatoes finish cooking in the oven.

 

Remove the potatoes from the oven and let them rest for a few minutes until you can touch them without burning yourself.

Peel off the skins which should have released during cooking.

Chop the potato into chunks and add it to the soup – if it is not quite soft yet, let it simmer in the soup for five minutes or so.

Using a stick blender, blend the soup until it is smooth.

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Slowly add the remaining stock until the soup reaches the desired consistency. I like it to be thick enough to coat a spoon – similar to the thickness of double cream.

 

This soup is really filling and really tasty so it will go a long way. It’s also super vibrant and, if you make it with purple sweet potatoes its colour is phenomenal. Extra portions shouldn’t be an issue as the soup freezes well so you can just grab a portion and whack it in the microwave for a quick meal.

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I hope you enjoyed the recipe, if you are a fan of soups, you should definitely check out my curried sweet potato soup or my butternut squash soup. If you are looking for something a little bit sweeter, why not treat yourself and make a honey cake?

Have a good one and I will see you next week with a recipe for an amazing unicorn cake.

H