ThermOMG Recipes

Inspiring recipes for the Thermomix 

Malaysian Chicken and Prawn Curry (Laksa Paste)

My husband actually gave me a high five for tonight's effort (not had that happen before!!) so he clearly loved it.  You can do this one however you like, you can add extra chillies for a hotter paste, leave out the prawns and just do chicken, leave out the flour for a more liquid soup like consistency or leave out the nuts.  Personally I thought it was just awesome as it was but next time I think I will serve with rice.  Flavour packed dinner done in a flash!!  Eb x

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Laksa Paste

  • 2-4 Red Chillies
  • 50g fresh coriander leaves and roots
  • 40g fresh ginger
  • 3 garlic cloves
  • 2 lemongrass stalks
  • 50g red onion
  • 10g shrimp paste
  • 20g brown sugar
  • 25g fresh turmeric (1 tsp dried)
  • 50g olive oil
  • 1 tsp ground cumin

Place all ingredients in the bowl and blitz on Speed 8 for 40 seconds.

Curry

  • 150g macadamias/cashews (either one or a mix of both) (Optional)
  • 100-200g Laksa Paste
  • 1 brown onion (peeled and halved)
  • 1 garlic clove
  • 400g diced chicken thighs
  • 200-300g prawns peeled
  • 2 kaffir lime leaves
  • 70g chicken stock paste or vegetable stock paste
  • 550g coconut milk/cream
  • 20g plain flour (optional) – leave out if you would prefer a more soup finish.
  • Spring onions and coriander to garnish

Add nuts to the bowl and blitz on Speed 8 for 10 seconds.  SET ASIDE

Add onion and garlic to the bowl and chop on Speed 6 for 3 seconds.  Add 20g oil and laksa paste and cook for 10 minutes at 100deg Speed 1.

Add chicken, coconut milk/cream, kaffir lime leaves, flour (if using) and stock paste and cook for 20 minutes at 100deg Reverse Soft Spoon.

Add prawns and nuts and cook for a further 7 minutes at 100deg Reverse Soft Spoon.

Serve with rice or rice noodles.