Malaysian Curry Laksa

Malaysian Curry Laksa

Recipe only

This Malaysian curry laksa is traditionally made with rice noodles, prawns, chicken, tofu puffs, and fish balls, this curry laksa is not a dish of subtlety. A balance of sweet, sour, salty, and spicy elements, 

INGREDIENTS

60 ml vegetable oil

1.5 litres chicken stock

2 1/2 teaspoons grated palm sugar

450 g chicken thigh fillet, thickly sliced

12 large raw king prawns, cleaned, butterfly, and tail left on

500 ml coconut milk

12 fish balls (brought frozen or hand made)

150 g tofu puffs, thickly sliced

200 g bean sprouts

500 g fresh thin rice noodles

Fried Asian shallots as garnish

Fresh mint leaves as garnish

chili sambal as garnish

lime wedges as garnish

LAKSA PASTE

8 small dried red chilies

2 tablespoons dried shrimp

5 Asian shallots (red), chopped

1 tablespoon finely chopped galangal

3 fresh garlic cloves, chopped

2 lemongrass stalks, white part only, chopped

6 candle nuts, chopped

1 tablespoon belachan shrimp paste

2 teaspoons ground coriander

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon ground turmeric

METHOD

1. To make the laksa paste, place the chilies and shrimp in 2 separate bowls and cover with boiling water. Let stand for about 25 minutes. Drain well, then process with all the other laksa paste ingredients until it becomes a smooth paste.

2. Heat the oil in a large saucepan over medium heat. Add the laksa paste and cook, stirring for 2 minutes or until aromatic. Add the stock and sugar, stir well and bring to a simmer. Add the chicken, return to a simmer and cook for about 3-4 minutes. Add the prawns and cook for 1 minute.

3. Add the coconut milk, fish balls, tofu puffs and bean sprouts. Stir to combine and bring back to a simmer. Now, reduce the heat to low and cook for 2 minutes until all the meats are cooked through.

4. Now place the noodles in a large bowl, pour over enough boiling water to cover, let stand for only 2 minutes. Drain well. Divide the noodles into serving bowls, then add the curry laksa. Garnish with the fried shallots, mint, and the chili sambal. Serve with lime wedges.