This dish looks way more complicated than it actually is. And it is probably as beautiful as it is tasty. We developed this recipe recently for the San Jose Mercury and our editor made it once for her family and then made it again a few days later. Nothing makes us smile more than a successful recipe and positive feedback, especially from our editor (since she knows food!).
It also is far easier than it probably looks. We use store bought red curry paste (which I always “gussy up”) and a grocery rotisserie chicken. Technically cheating, but who cares? When you can get something this tasty on the table for dinner, no one will ask about the short-cuts you took. My little one’s face lights up when this is on the menu and I am thinking we need to make it again soon.
You can use “light coconut milk”, but I am not a fan at all. I have tried it and hated it, low-fat coconut milk in my book, just doesn’t cut it. But don’t let my snobbery stop you. 🙂 You can also use Asian noodles, but thin or regular spaghetti works just fine. Not the the real thing, but definitely good enough and somewhat reminds me of the laksa I grew up eating. Continue reading