2 tablespoons chili garlic sauce (or to taste, lee kum kee is a good brand) |
1/3 cup chopped shallot |
1/3 cup chopped and toasted macadamia nuts (or use blanched almonds) |
1/4 cup peeled and finely chopped ginger |
2 tablespoons coriander seeds, crushed |
2 tablespoons fish sauce (nam pla) |
juice and zest from 2 lime |
2 teaspoons sugar |
2 tablespoons vegetable oil |
1 teaspoon toasted sesame oil |
1/2 cup unsweetened coconut milk, well stirred |
1 lb boneless skinless chicken breast |
2 tablespoons soy sauce |
2 tablespoons rice wine or 2 tablespoons sake |
3 1/2 cups unsweetened coconut milk, well stirred |
3 cups chicken broth |
1 cup laksa paste |
2 cups diced butternut squash |
2 tablespoons vegetable oil |
2 zucchini, trimmed and julienned |
4 ounces rice vermicelli, cooked |
fresh lime juice |
salt and pepper |
cilantro and scallion (to garnish) |