Name: Curry Laksa
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 20 g dried red chili pepper; 30 g dried shrimp; 4 pcs shallot; 4 stalks lemongrass; 50 g galangal; 50 g fresh ginger; 4 cloves garlic; 1 tbsp ground turmeric; 2 tbsp belacan shrimp paste; 6 pcs candlenuts or macadamia nuts; 90 ml vegetable oil; 1000 ml chicken broth; 10 g palm sugar; 450 g boneless chicken thighs; 300 g raw peeled shrimp; 500 ml coconut milk; 12 pcs fish balls; 150 g fried tofu puffs; 200 g bean sprouts; 500 g rice noodles; 4 pcs eggs; 20 g mint leaves; 2 pcs lime; 1 to taste salt; 1500 ml water

Ingredients

dried red chili pepper20 g

dried shrimp30 g

shallot4 pcs

lemongrass4 stalks

galangal50 g

fresh ginger50 g

garlic4 cloves

ground turmeric1 tbsp

belacan shrimp paste2 tbsp

candlenuts or macadamia nuts6 pcs

vegetable oil90 ml

chicken broth1000 ml

palm sugar10 g

boneless chicken thighs450 g

raw peeled shrimp300 g

coconut milk500 ml

fish balls12 pcs

fried tofu puffs150 g

bean sprouts200 g

rice noodles500 g

eggs4 pcs

mint leaves20 g

lime2 pcs

salt1 to taste

water1500 ml

Instructions

For the paste, pour boiling water over the dried chilies and dried shrimp in two separate bowls and let sit for 20 minutes. Drain; remove the seeds from the chilies.

Blend the chilies, dried shrimp, shallots, lemongrass, galangal, ginger, garlic, turmeric, shrimp paste, candlenuts and 30 ml vegetable oil in a blender until you get a smooth rempah.

Heat the remaining vegetable oil in a pot over medium heat. Fry the paste for 12–15 minutes, stirring often, until it darkens, becomes very fragrant and the oil starts to separate.

Add the chicken stock and palm sugar, bring to a gentle simmer. Add the chicken thighs and cook for 4 minutes, then add the shrimp and cook for another minute.

Pour in the coconut milk, add the fish balls, fried tofu puffs and bean sprouts. Simmer for 2–3 minutes, keeping the coconut milk from boiling hard; season with salt to taste.

Separately, pour boiling water over the rice noodles, let sit for 2–5 minutes according to the package instructions, drain and divide among 4 bowls.

Slice the cooked chicken. Arrange the chicken, shrimp, fish balls, tofu, bean sprouts, egg halves and mint leaves in the bowls.

Pour the hot coconut broth into the bowls and serve the laksa immediately with lime wedges.

Curry Laksa

Ingredients

Instructions

More recipes