Chicken and Eggplant Laksa
By á-621
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Ingredients
- 100 g rice vermincelli noodles
- 1 eggplant, halved, thinly sliced
- 2 tablespoons sunflower oil
- 2 tablespoons gluten free Thai red curry paste
- 400ml can coconut milk
- 2 cups (500ml) gluten free chicken stock, heated
- 1 lemongrass stem, bruised
- 4 x 170g chicken breast fillets, trimmed
- 150 g sugar snap peas, halved lengthways
- 1/2 teaspoon brown sugar
- 1 teaspoon fish sauce
- Grated zeset and juice of 1 lime, plus lime wedges to serve (optional)
- 1/2 cup basil leaves
Details
Servings 4
Preparation
Step 1
Cook the noodles according to packet instructions. Drain, rinse, then set aside.
Preheat the grill to high. Place the eggplant on a baking tray, brush with 1 tablespoon oil and season with salt. Grill for 4 minutes each side or until golden.
Meanwhile, heat the remaining oil in a large saucepan or wok over medium heat. Stir-fry the paste for 1 minute, stir in the coconut milk and stock and bring to a simmer. Add the lemongrass and chicken breast fillets. Reduce heat to medium-low, then cover and simmer for 10-12 minutes or until chicken is cooked. Lift out the chicken with a slotted spoon and shred.
Return the chicken to the pan along with the sugar snaps and eggplant. Simmer for 1-2 minutes, then stir in the rice noodles, sugar, fish sauce, lime zest and jiuce, and most of the basil until heated through.
Season to taste, then ladle into bols. Garnish with remaining basil leaves, then serve with lime wedges if desired
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