INGREDIENTS
For curry paste:
5 long fresh chillies
5 red Thai shallots, or ordinary shallots
4 garlic cloves
3 coriander roots
1 teaspoon salt
1 tablespoon good-quality curry powder
For the laksa:
500ml coconut cream
2 tablespoons thick soy sauce
500g boneless, skinless chicken thigh meat
700ml chicken stock
1-2 teaspoons Thai fish sauce, to taste
To garnish:
500g dried ho fun noodles
1 tablespoon sunflower oil
4 garlic cloves, sliced
4 red Thai shallots, sliced
4 long dried chillies
¼ teaspoon salt
1 teaspoon caster sugar
1-2 limes, halved
1 small head of chicory, roughly chopped
100g beansprouts
4 tablespoons chopped fresh coriander
Recipe continues
METHOD
Blitz all the curry powder ingredients together to form a coarse paste.
Pour the coconut cream into a large saucepan. Boil it over a medium heat until it separates.
Add the curry paste and fry for 2-3 minutes until fragrant. Stir in the soy sauce and chicken and cook for 3-4 minutes, stirring occasionally. Add the chicken stock, bring to the boil and simmer gently for 20 minutes. Season to taste with fish sauce and keep warm.
Arrange the noodles in a large bowl and pour over the boiling water to cover. Leave to stand for four minutes, then drain. Heat the sunflower oil in a frying pan and fry the sliced garlic. Separately fry the shallots and chillies for about 30 seconds until crispy and golden brown. Strain and cool. Pound together in a pestle and mortar with salt and sugar.
Divide the drained noodles between four serving bowls. Top with fish curry sauce. Serve with a garnish of limes, scatter with the garlic, shallot and chilli mix, chicory, bean-sprouts and coriander.