Curry Laksa (30 minutes)
This is a quick and easy way to make curry laksa at home.
Servings: 4 servings
Ingredients
- 1 tbsp oil
- 1 large shallot
- 4 cloves garlic
- 2½ tbsp red curry paste
- 1½ tbsp curry powder
- 1 can coconut milk 400ml
- 3½ cups chicken stock
- 100 fish cake
- 10 fish balls
- 10 tofu puffs
- 1 handful bean sprouts
- 1 tsp fish sauce
- 1 tsp sugar
- 500 g noodles
- coriander
- lime wedge
Instructions
- Slice shallots and garlic in advance.
- In a pot over medium heat, add oil, shallots, garlic, curry paste, and curry powder. Stir for 1 minute.1 tbsp oil, 1 large shallot, 4 cloves garlic, 2½ tbsp red curry paste, 1½ tbsp curry powder
- Add can of coconut milk, chicken stock, fish sauce, and sugar. Let it come up to a simmer.1 can coconut milk, 3½ cups chicken stock, 1 tsp fish sauce, 1 tsp sugar
- While you wait for the broth to come up to a simmer, prepare your proteins by cutting fish cake into strips and tofu puffs in half. There is no preparation needed for the fish balls. Add them all into the pot along with bean sprouts.100 fish cake, 10 fish balls, 10 tofu puffs, 1 handful bean sprouts
- Cover and keep over med heat for 10 minutes or until fish balls cooked through.
- While the broth is simmering, begin to cook your noodles in hot water according to package instructions.500 g noodles
- Assemble once proteins are cooked through and garnish with coriander and a lime wedge.coriander, lime wedge
Notes
- If after the 10 minutes you find the broth is too dilute, just simmer uncovered for 5 minutes and if you find it to be too thick and rich, add more chicken stock.