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Malaysian curry – Laksa

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

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!

Ingredients
    For the curry paste
  • 3 dried red chillies (soaked in hot water for at least 20 min)
  • 1 tsp shrimp paste
  • 1 shallot
  • 3 clove garlic
  • 1 tbsp galangal (chopped)
  • 1 tbsp lemongrass paste
  • 0.5 tsp turmeric
  • 0.5 tsp cumin powder
  • 1 tsp coriander powder
  • a splash of water (if needed)
  • For the curry
  • 250 ml chicken broth
  • 400 ml coconut milk
  • 4 kaffir lime leaves
  • 300 g shrimps
  • 1 tsp fish sauce
Instructions
  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!