Ingredients:

• 2 TBSP oil
• 14 oz. frozen shrimp thawed
• 4 oz. white fish cut into 1” squares (Cod or north Atlantic Pollock)
• 1 chicken thigh cut into pieces
• 1 TBSP cloves garlic minced
• 1 TBSP grated ginger or galanga. (I used galanga)
• ½ medium red onion chopped
• ½ red bell pepper chopped
• 2 TBSP Red Curry Paste (Thai Kitchen Red Curry Paste can be found in most independent stores)
• 2 TBSP Curry Powder
• 1 can of unsweetened coconut milk
• 2 cup Chicken stock
• Dash of fish sauce or to taste
• 1 handful of cilantro leaves plucked from the stem
• Kosher Salt
• Cooked Chinese egg noodle and vermicelli rice noodles.
• Bean sprouts
• 1 lime cut into wedges

Heat oil in a dutch oven, (I use a cast iron oven).  On medium heat fry the curry paste in oil for a minute or so until the aroma begins to come forward.  Add the curry powder and stir in.  Add the chicken and fry a minute or more longer.  Add the coconut milk, galanga/ginger, red bell, garlic, onion, salt and the chicken stock.  Slow roll the pot on low to medium heat and cook for 20 minutes or more.

Twenty minutes before serving add the shrimp and fish.  This prevents the over cooking of the seafood.

Noodles:
Boil the egg noodles in a separate pot exactly 12 minutes and drain.  Cook the rice noodles exactly 12 minutes and remove the noodles but keep the hot water. 

Back to the Laska pot now add the fish sauce and stir (dash of fish sauce, it can be a little frisky).  Cook several minutes more. 

Plate the noodles, heat the bean spouts in the hot left over noodle water and plate on the side of the noodles.  Ladle in the meat and veggies and ladle in the Laksa soup sauce.  Top with a lime wedge and cilantro leaves.

Serve

As of 5/29/21

2161 Calories per pot, 219g. Carbs per pot

Serves 2

1 carrot – cut into matchsticks or cubed
½ red bell pepper – cut into match sticks or cubed
½ orange\yellow bell pepper – cut into match sticks of cubed
½ red onion – chopped
2 green onions (scallions) – chopped
1 TBSP fresh ginger – run through a small shredder
1 TBSP cloves garlic – run through a small shredder
½ Jalapeño cut down the center and sliced
1 TBSP vegetable oil
1 TBSP butter
Salt and pepper
3 chicken thighs
Water, 2 cups strain and retain for chicken broth, use ½ cup of chicken stock
½ cup white wine
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Pull leaves from stem)
Sriracha at the end

Start the rice to cook, should be 30 minutes in a rice cooker.

In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep the natural stock.

In a large Dutch oven add vegetable oil and butter and sauté red onion, green onion, garlic and ginger. Add the carrots, bell pepper and Jalapeño. Cook on medium several minutes. Add the wine and de-glaze.  Add the chicken broth. Cook several minutes.

Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P.  Return the chicken.

Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.

As of 5/15/21