Thai Red Curry Chicken Laksa
Spice up your mealtime
Cooking Time: 15 MIN
Serving People: 2 PEOPLE
Ingredients
for Thai Red Curry Chicken Laksa
- BE Red curry sauce 300g
- VG oil 2 Tbsp.
- Chicken 180g.
- BE Phad Thai Noodles 100g
- Egg 2 pces.
- Firm Tofu 80g.
- Sprout 1 handful.
- Spring onions 2 stem.
- Coriander leaves 1/2 handful
- Peanut 15g.
- Fried Shallots 6 pcs.
- Water 1/2 cup
- Lime 1 pcs.
- Chili 2 pcs.
How to cook Thai Red Curry Chicken Laksa
Follow these easy steps to bring authentic Thai flavors to your dishes.
- STEP 1
- Cook the Phad Thai noodles in boioling water with oil for 4-5 min. Drain the noodles out and use the same water to blanch the beansprouts and tofu.
- STEP 2
- Pour the BE Red Curry sauce with 1/2 cup of water into a pan and bring to a boil.
- STEP 3
- Add the sliced chicken and let it simmer until cooked.
- STEP 4
- Place the cooked noodles in the serving bowls. Then laddle on top of it the red curry soup with bean sprouts and tofu.
- STEP 5
- Garnish the bowls with seasoning chili flakes, crushed peanuts and a lime wedge before adding a sprinkle of fried shallots, spring onions and fried chilies. Enjoy !
Chef’s Tip
Garnished with a tangy crunch of peanuts, a zest of lime, and a kick of fried chili, this laksa is a feast for the senses.
Master Chef Nooror
Bangkok Sathorn
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