Numel deserves a great fiery meal and a Malaysian Laksa was the perfect dish for the little yellow and green humped camel!
- 1 tbsp Ginger and Garlic Paste
- 1 tsp Cayenne Pepper ground
- 1 tsp Turmeric ground
- 2 tsp Coriander Leaf dried
- 0.5 tsp Basil dried
- 0.5 tsp Mint dried
- Olive Oil
- 200 g Butternut Squash chopped
- 3 Chicken Thighs boneless
- 300 ml Chicken Stock
- 400 ml Coconut Milk
- 100 g Rice Noodles dried
- 100 g Asparagus Spears
- Fresh Coriander chopped
- Lime Juice splash
In a bowl mix together the ginger and garlic paste, cayenne pepper, turmeric, coriander leaf, basil and mint and a tablespoon of water to create a spice paste.
Heat some olive oil in a large sauce over medium heat. Fry the butternut squash for 2 minutes. Add the spice paste and the chicken and mix well. Stir-fry for 5 minutes.
Add the chicken stock and mix well. Add the coconut milk and bring to a boil. Then reduce the heat to let simmer for 7 minutes.
Add the rice noodles, asparagus and fresh coriander and simmer for an extra 5 minutes. Once done, serve with a splash of lime juice topping each bowl.