Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, curry laksa. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Make Laksa paste from scratch or use store-bought laksa paste- either way, you'll love this flavorful Maylasian Soup with coconut milk. This Laksa recipe is just like the laksa you get from real Malaysian laksa joints. You can't just dump Laksa - the iconic Malaysian spicy coconut noodle soup!
Curry Laksa is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Curry Laksa is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook curry laksa using 34 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Curry Laksa:
- Prepare Spice paste
- Make ready 160 grams Shallots
- Get 10 grams Garlic
- Get 10 grams Ginger
- Make ready 5 Birds Eye Chillies
- Take 100 ml chilli paste
- Get 4 Candle Nuts or 6 macadamia nuts
- Get 25 grams Lemon Grass
- Take 15 grams Galangal
- Get 250 ml Water
- Prepare Blend above into a smooth paste
- Get Laksa Gravy
- Get 3 tablespoon Ground Coriander
- Make ready 1-2 tablespoon Chilli Powder
- Make ready 1 teaspoon Turmeric
- Take 15 pcs dried tofu balls
- Take Salt and sugar
- Prepare 1/3 cup Vegetable Oil
- Get 200 grams Prawns
- Get 300 grams Chicken breast
- Take 1 litre coconut milk
- Make ready 750 ml boiling water
- Make ready 1 Chicken Stock Cube
- Prepare Condiments and garnish
- Take Bean Sprouts, Tailed and Cleaned
- Prepare 2 stalk Spring Onions, Chopped
- Prepare 5-6 Bird Eye Chillies, Thinly Sliced, optional
- Take Crispy shallots
- Prepare leaves Mint
- Take Lime Wedges
- Make ready Shredded Chicken from above
- Get Prawns from above
- Take 250 grams Rice Noodles Blanched according to packaging
- Take Chilli Oil or sambal oelek for extra spice (optional)
An authentic curry laksa recipe from Malaysia and Singapore, 'laksa lemak' is a typical Nyonya or Peranakan curry noodles dish. The amazing broth of this curry laksa or a.k.a curry mee is a. Curry Laksa, a tasty and spicy Malaysian coconut based curried noodle soup topped with shredded chicken, shrimps, fried tofu, and bean sprouts. The origins of Curry Laksa is lost in the midst of history.
Instructions to make Curry Laksa:
- Place the chicken breast in medium pot with 2 cloves of garlic, 1 small sliced onion and 250ml water. Bring to boil then simmer for 20 minutes. Strain the stock and keep for the curry. Once cooled, shred the chicken. Cover and set aside. In another pot, place prawns with 100ml of water. Once boiled, simmer for 4 minutes or till prawns are cooked through. Strain the stock for the curry. Cover prawns and set aside.
- Heat a large non-stick sauce pan with 1/3 cup vegetable oil. Once hot, add blended spices. Keep on medium to low heat. Let the spice cook, stirring occasionally for 10 to 15 minutes. Add stock cube, coriander turmeric and chilli powder and both the stock liquid.
- Add coconut milk and tofu balls, stir to mix. Let simmer for another 20 mins. Prepare ingredients for the condiments and place in individual bowls. Blanch the noodles and transfer them into another covered bowl.
- Add salt and sugar for seasoning. If you prefer less thick laksa broth, add the boiling water. Stir and keep warm.. - To assemble, place noodles in individual bowl. Pick and mix your favourite condiments, pour laksa gravy and enjoy
Curry Laksa (Curry Mee) is a delicious spicy curried noodle soup with a variety of toppings. This is my family's version found mainly in the Klang Valley and its surrounding areas. Curry Mee or also known as Curry Laksa (in the Southern part of Malaysia Curry Mee/Curry Laksa is a dish that's full of flavours-slightly creamy soup infused with coconut milk, the spiciness of the chilli. Curry laksa is the favorite variety in Singapore, where it is often referred to only as laksa. The basis for this creamy dish is made with curry and coconut milk which form the unusual sweet and spicy sauce.
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