Jamie's £1 Wonders & Money-Saving Meals
45 mins
Not Too Tricky
serves 4
About the recipe
Mandy Yin is the chef-owner of Sambal Shiok, a Malaysian laksa bar in North London. Jamie chose her debut cookbook for his Cookbook Club back in 2022. Mandy says, "I take inspiration from everything I ate in my childhood growing up in Kuala Lumpur, Malaysia. Then I mix it up and put a new slant on it." So why not try Mandy’s new budget-friendly laksa recipe, featured in Jamie's £1 Wonders & Money-Saving Meals?
Recipe From
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Ingredients
600g chicken thighs, skin on, bone in
400ml coconut milk
2 tablespoons red curry paste
1.2 litres water
2 tablespoons fish sauce
1 tablespoon Worcestershire sauce
1 teaspoon dark brown sugar
200g frozen trimmed green beans or fine beans
200g beansprouts
3 nests of fine egg noodles (187.5g)
leaves from 3 sprigs of mint, roughly torn
1 lime, quartered
Method
- Remove the skin from the chicken thighs.
- Do not shake the can of coconut milk before opening. Spoon the thickened cream from the top of the can into a large stock pot or deep casserole. Add the curry paste. Over a medium heat, stir-fry the coconut cream and curry paste for 4 minutes until the oil separates.
- Add the water, the remaining coconut milk, fish sauce, Worcestershire sauce, sugar and chicken thighs. Bring to the boil, then lower the heat and simmer uncovered for 20 minutes.
- In the meantime, get a large saucepan of salted water on the boil. Blanch the green beans for 3 minutes, then blanch the beansprouts until boiling hot and cooked through. Set aside in a bowl using a slotted spoon, ready for plating later. Turn off the heat and add the egg noodles. Drain after 3 minutes and rinse thoroughly under cold water to wash away the excess starch.
- Once the 20 minutes are up on the chicken, remove the thighs from the pot. Leave for at least 10 minutes, or until cool enough for you to handle, then strip the meat from the bones and shred.
- Evenly divide the noodles, green beans, beansprouts and shredded chicken between four bowls. Pour over the broth, sprinkle over the mint leaves and serve with a wedge of lime. Eat immediately.
Recipe © Mandy Yin
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