Ingredients. 2 red bird’s-eye chillies, thinly sliced; 2 tbsp soy sauce; 60 ml (¼ cup) sunflower oil; 400 g can coconut cream; 1.2 kg whole chicken, jointed into 12 pieces; 250 ml (1 cup ...

Preparation 1. In a medium bowl, whisk together the egg, panko, 1 tablespoon curry paste and 3/4 teaspoon salt. Add the chicken and mix gently until just combined.

Apple, green and pea eggplant are available from select Asian and Thai grocers. Substitute purple Japanese eggplant. Fermented rice noodles, or kanom jeen, are available from select Asian grocers.

Combine the chicken, yoghurt and half of the curry paste in a bowl. Season well with salt, then cover and place into the fridge for at least 4 hours to marinate. 2.

The mild laksa ($10.55) is a comforting bowl of coconut curry soup filled with rice noodles, chicken, prawn and strips of scallions, with just a hint of basil flavor.

Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste. Add the drained noodles and mix well.