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Grilled chicken with laksa sauce
Grilled chicken with laksa sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Asian-inspired herbs and spices elevate this chicken dinner to mouthwatering perfection.
Ingredients:
  • 18.20 gm peanut oil
  • 1 brown onion, halved, finely chopped
  • 5cm piece fresh ginger or galangal, peeled, thinly sliced
  • 2 stems lemon grass, pale section only, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 250ml (1 cup) chicken style liquid stock or vegetable liquid stock
  • 6.10 gm fish sauce
  • 5 fresh makrut lime leaves, centre vein removed, torn
  • 250g (1 1/4 cups) jasmine rice
  • 250g green beans, topped, tailed, cut in half diagonally
  • 4 (about 1kg) single chicken breast fillets
  • 250ml (1 cup) coconut cream
  • Pinch of salt
  • Fresh coriander leaves, to garnish
  • 1 fresh red birdseye chilli, thinly sliced, to serve
Instructions:
  • In a medium saucepan over medium-high heat, warm the oil until shimmering. Add the onion, ginger or galangal, lemongrass, and garlic. Sauté while stirring for about 3 minutes until the onion softens.
  • Stir in the cumin, coriander, and turmeric, cooking for 30 seconds until aromatic. Pour in the stock, fish sauce, and lime leaves, then bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes until slightly reduced.
  • Cook the rice according to the packet instructions until tender. Add the beans to the rice during the last 5 minutes of cooking. Drain the mixture.
  • Preheat a high-temperature chargrill. Grill the chicken for 4 minutes on each side until golden brown and cooked through. Place on a plate and cover with foil to keep it warm.
  • Combine the luscious coconut cream with the stock mixture and let it simmer gently until the sauce delicately thickens in just 5 minutes. Season with a pinch of salt, then elegantly strain the sauce into a sleek heatproof jug to achieve a smooth texture.
  • Divide the rice and beans into shallow serving bowls. Slice the chicken diagonally into thick pieces and place over the rice. Drizzle with the flavorful laksa sauce. Garnish with fresh coriander leaves and chili before serving hot.

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