Chicken and Pumpkin Laksa
1 large capsicum, seeded, cored & chopped
¼ cup peanut oil
½ tbsp curry powder
3 chillies, finely chopped
1 small red onion, finely chopped
2 tspn sambel oelek
375 ml coconut cream
1 litre chicken stock
1 lemongrass stalk, cleaned & cut into lengths
½ butternut pumpkin, cubed
2-3 skinless chicken breasts, cubed
a good splash of Asian fish sauce
juice of 1½ limes
1 packet rice stick noodles
a good handful of beanshoots
½ cup roasted raw peanuts
a small handful of torn mint & coriander leaves
2 spring (green) onions, sliced on diagonal
¼ cup peanut oil
½ tbsp curry powder
3 chillies, finely chopped
1 small red onion, finely chopped
2 tspn sambel oelek
375 ml coconut cream
1 litre chicken stock
1 lemongrass stalk, cleaned & cut into lengths
½ butternut pumpkin, cubed
2-3 skinless chicken breasts, cubed
a good splash of Asian fish sauce
juice of 1½ limes
1 packet rice stick noodles
a good handful of beanshoots
½ cup roasted raw peanuts
a small handful of torn mint & coriander leaves
2 spring (green) onions, sliced on diagonal
Place capsicum, oil and curry powder in a food processor and whiz up. Then transfer to a large pot and cook for about 3-4 mins until almost dry, regularly stirring. Add chillies, onion and sambel. Toss well and cook for a few minutes. Then add coconut cream, stock, lemongrass, pumpkin and chicken. Mix well and bring to the boil. Turn heat down and simmer for about 15 mins. Add fish sauce and lime juice. Mix well and taste for seasoning. While laksa is cooking, soak noodles in boiling water for 3-4 mins. Drain well. Place noodles in individual bowls and top with beanshoots and peanuts. Spoon soup into bowls and serve with mint, coriander and spring onion sprinkled on top.