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MALAYSIAN CHICKEN CURRY LAKSA
(Serving Size 2)

Cooking Method
Boiling

INGREDIENTS
- Chicken meat (cut into pieces) 200 g / 7 oz
- Shallots 3
- Garlic 3
- Ginger 3 slices
- Lemongrass 1
- Red Chili ½
- Fish Sauce about 1 tsp
- Sugar about ½ tsp
- Ready-to-eat Rice Vermicelli (or a mixture of yellow noodles and rice vermicelli) 350 g / 12 oz
- Bean Sprouts 200 g / 7 oz
- Shredded Cucumber (for serving) 100 g / 3½ oz
- Lee Kum Kee Curry Sauce 2 tbsp
- Lee Kum Kee Fine Shrimp Sauce 1 tsp

MARINADE
Lee Kum Kee Premium Oyster Sauce 2 tsp

STOCK
- Lee Kum Kee Chicken Bouillon Powder 2 tsp / 10 g
- Hot Water 500 ml / 2 cups
- Coconut Milk 250 ml / 1 cup

INSTRUCTIONS
1. Marinate chicken for 30 minutes.

2. Blend shallots, garlic, ginger, lemon grass, red chili, Lee Kum Kee Curry Sauce and Fine Shrimp Sauce into a paste.

3. Saute the paste in 2 tbsp oil on medium heat until fragrant. Add chicken and stir-fry until done. Add stock, bring to the boil and then simmer for 5 minutes. Season with fish sauce and sugar.

4. Blanch rice vermicelli and bean sprouts in boiling water. Arrange rice vermicelli, bean sprouts and cucumber on serving bowls. Pour over chicken curry laksa. Garnish with mint leaves or Chinese parsley. Serve hot.

Recipe adapted from Lee Kum Kee - www.lkk.com

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