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Malaysian curry – Laksa

Cooking Method ,
Difficulty Intermediate
Prep Time: 10 min Cook Time: 20 min Total Time: 30 mins
Servings 2
Best Season Suitable throughout the year

Imagine this: shrimps soaked in a coconut milk broth flavored with lemongrass, kaffir lime leaves, all spiced up with some chilli and served with noodles. This is exactly what Laksa is! And of course, you can adjust the consistency as per your taste: creamier? Soupier? You choose!

Served with noodles or rice? You choose!

Add chicken or veggies instead of shrimps? That is right. You choose😂

I would say this is the perfect comfort food on this weather: warming, filling, nutritious and so flavorful!

    For the curry paste
  • 3 dried red chillies (soaked in hot water for at least 20 min)
  • 1 teaspoon shrimp paste
  • 1 shallot
  • 3 cloves garlic
  • 1 tablespoon galangal (chopped)
  • 1 tablespoon lemongrass paste
  • 0.5 teaspoons turmeric
  • 0.5 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • a splash of water (if needed)
  • For the curry
  • 250 milliliters chicken broth
  • 400 milliliters coconut milk
  • 4 kaffir lime leaves
  • 300 grams shrimps
  • 1 teaspoon fish sauce
  1. Add all the ingredients for the paste to a blender and blend until you get a nice and smooth paste. Set aside.

  2. In a pan, heat 1-2 tbsp oil and add the paste. Cook it until all the liquid evaporates.

  3. Add the shrimps and coat them entirely with the paste. Cook them for 1 minute.

  4. Add the coconut milk and the broth. Mix everything well and bring to a boil, then add the kaffir lime leaves and cook for further 5 minutes. After 5 minutes, add the fish sauce.

  5. Serve with glass noodles or rice noodles. Enjoy!