Curry Laksa

Name: Curry Laksa
Cook time: 40 min
Total time: 40 min
Cuisine: Malaysian
Ingredients: 3 large onions, peeled and chopped; 6 pips garlic, peeled; 12 curry leaves; 40 g dried shrimps/dried anchovies, soaked and cleaned; 40 g dried shrimps/dried anchovies, soaked and cleaned; 4 Tbsp vegetable oil; 4 heaped Tbsp dried chilli paste/powder; 4 heaped Tbsp dried chilli paste/powder; 1 heaped Tbsp meat curry powder; 500 g chicken parts, cut into medium-sized pieces; 3 stalks lemongrass, trimmed and bruised; 5 cups chicken stock/prawn stock/water; 5 cups chicken stock/prawn stock/water; 5 cups chicken stock/prawn stock/water; 2 Tbsp fish sauce/lime juice; 2 Tbsp fish sauce/lime juice; 2 Tbsp light soy sauce; Salt to taste; 1 tsp sugar; 1 cup milk; 10 fried tofu puffs, sliced in half; 300 g spaghetti, boiled, drained and coated with 1 Tbsp oil; 300 g spaghetti, boiled, drained and coated with 1 Tbsp oil; 150 g dried rice noodles/vermicelli, boiled and drained; 150 g dried rice noodles/vermicelli, boiled and drained; 10 long beans, sliced into 3 cm lengths; 200 g bean sprouts, tails removed; Fried shallots; Mint leaves; 2 limes, sliced

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
40 min

Appears in

Champur

By Jasvinder Karam

Published 2023

About

Curry laksa is a rich, spicy noodle dish that is typically cooked with coconut milk but this version uses milk which makes it lighter.

Ingredients

Spices

3 large onions, peeled and chopped
6 pips garlic, peeled
1 stalk lemongrass, trimmed and coarsely cut

Asia
Malaysia
Pasta

Method

Cooking the Curry

Blend the onions, garlic, lemongrass, curry leaves and dried shrimps.
Heat the oil in a saucepan on medium heat and fry the blended ingredients, chilli paste, curry powder and water for about 15 minutes or until the oil separates.
Put the sautéd paste in a large pot together with the chick