Mike Van de Elzen: Tasty prawn and chicken laksa

Tasty prawn and chicken laksa  Cook time: 30 minutes Prep time: not long Serves: 4 6 chicken thighs, boneless and skinless 12 peeled prawns 3 tbsp yellow curry paste (red curry paste for slightly hotter) 6 cloves garlic, sliced 2 knobs ginger, cut in half 1 onion, peeled and sliced 2 tbsp sunflower oil 400 ml coconut cream 250 ml vegetable stock 1 small pkt egg noodles or vermicelli 1 cup fresh coriander, roughly chopped 4 eggs, hard boiled, peeled and cut in half Chili and crispy shallots if you want Start by marinating the chicken thighs. Place them into a bowl and rub over 1 tbsp of the yellow curry paste. Add a little water to help. Set aside in the fridge to marinate, ideally over night. Next day cut each chicken thighs into 6. Heat a large cast-iron pan and start frying the chickens in oil. Once browned, add sliced onion, garlic, prawns and the remaining curry paste. Sauté for a few more minutes before adding the ginger, coconut cream and stock. Cook out for 20 minutes on low, before adding in the egg noodles. After another 2 minutes served into bowls and top with the cooked egg, fresh coriander and chili if you wish. Crispy shallots can add a nice crispy texture. LISTEN ABOVESee omnystudio.com/listener for privacy information.