๐จโ๐ณ Method
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1
Peel the ginger and set aside.
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2
Peel the scampi and remove the intestinal tract; set aside.
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3
Slice the chicken breast fillets into strips, then cut into bite-sized pieces; set aside.
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4
Squeeze the lime and set the juice aside.
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5
Peel the bell peppers and remove the seeds and white membranes.
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6
Cut the peppers into very fine strips and set aside.
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7
Finely chop the onion and set aside.
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8
Finely chop the lemongrass and set aside.
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9
Finely chop the cilantro and set aside.
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10
Remove the seeds from the chili pepper.
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11
Place the chili pepper, lemongrass, garlic, ginger, and macadamia nuts in a blender and grind until a smooth paste forms.
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12
Heat the peanut oil in a wok and fry the onion for 5 minutes until softened.
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13
Add the paste and turmeric and fry for a few more minutes.
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14
Add the chicken pieces and cook for 3 minutes, stirring occasionally.
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15
Pour in the coconut milk and chicken stock and bring to a boil.
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16
Reduce the heat to low and simmer for 10 minutes.
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17
Add the peppers and scampi and continue cooking for 3 minutes until the scampi are cooked through.
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18
Season to taste with fish sauce, cilantro, black pepper, salt, and lime juice.
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19
Meanwhile, place the rice noodles in a bowl and pour boiling water over them; let soak until tender, then drain.
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20
Divide the rice noodles among serving bowls and ladle the laksa over the top.
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21
Serve immediately.
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