INGREDIENTS
- 3 tbsp oil
- 1 brown onion, finely diced
- 5cm piece ginger, grated
- 3 tbsp Laksa paste
- 2L chicken stock
- 2x 400ml coconut cream
- 1 tpsp fish sauce
- 1 tbsp palm sugar
- 2 tomatoes, diced
- 600g chicken thigh fillet or breast fillet
- 1 lime
- 1 pack vermicelli rice noodles, soaked and cooked
SALAD GARNISH
- 200g crispy noodles
- ½ bunch of coriander
- 1 red chili, sliced
- 1 bunch Chinese broccoli
- 20g crispy shallots
DIRECTIONS
- Using your Pressure Express Digital Pressure Cooker, select the SAUTÉ setting then press the START/CANCEL button to commence cooking process. Preheat removable cooking bowl for 3 minutes and add the oil, onion, ginger and paste. Cook for 5 minutes.
- Add stock, coconut cream, fish sauce, palm sugar and tomatoes and bring to the boil. Securely place and seal the lid onto the pressure cooker. Allow to cook until pre-set cooking display time is complete.
- Press START/CANCEL button to deselect SAUTÉ setting. Press BROWN RICE button, followed by the START/CANCEL button.
- Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid, taste and adjust seasoning with fish sauce and sugar, if needed.
- Add the chicken. Securely place and seal the lid onto the pressure cooker. Select the WHITE RICE setting and press START/CANCEL button. Allow to cook until pre-set cooking display time is complete.
- Place cooked noodles in a large serving bowl and ladle chicken Laksa over the top.
- For the salad garnish, mix all ingredients together and place on top.