Chokos are a pear- shaped vegetable that have a mild taste that balance between an apple and cucumber.  While Chokos themselves are mild in flavour, they take well to absorbing flavour of spices and sauces in which they are cooked, making them a great addition to soups, stir-fry’s, curries and stews. Chokos can also be eaten raw. Peeled and sliced similar to a cucumber they are a great addition to salads.

This Laksa is an easy and delicious way to try a choko, as it creates a mouth watering fusion of textures and taste.

 

 

Ingredients

  • 600g chicken thigh fillets, roughly chopped
  • ⅓ cup laksa paste
  • 500g chokos
  • 2 tbs peanut oil
  • 3 Shallots, thinly sliced
  • 1 cup chicken stock
  • ½ small Chinese cabbage, trimmed and shredded
  • 1 cup reduced fat coconut cream
  • ⅓ cup mint leaves
  • ½ cup coriander leaves
  • Rice noodles
  • 1 lime
  • 1 red chilli, sliced

Serves: 4
Prep time: 1 hour
Cooking time: 15 mins

Method

  1. Combine chicken and ¼ cup laksa paste in a medium bowl. Cover and refrigerate for 30 minutes (or longer if time permits). Using a small sharp knife, peel chokos, quarter lengthways, remove centre core and thinly slice. Set aside.
  2. Heat 2 tsp oil in a wok over high heat. Add half the chicken and fry for 2-3 minutes or until chicken is golden. Transfer to a plate. Repeat using 2 tsp oil and remaining chicken.
  3. Heat remaining 1 tbs oil in the wok over high heat. Add shallots and remaining 1 tbs laksa paste and fry for 1 minute. Add stock and chokos. Cover and cook over medium heat, stirring occasionally, for 8-10 minutes or until chokos are almost tender.
  4. Add chicken, cabbage and coconut milk to wok. Fry until cabbage just wilts. Top with mint and coriander.
  5. Cook rice noodles according to packet instructions
  6. Serve with lime wedges and chilli.
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