Spicy Curry Laksa Noodle
Laksa is a noodle dish served in thick spicy curry cooked with coconut milk. In Malaysia,
you can get it at almost any hawker stall. However, it is not difficult to make your own.
We have cracked it ourselves with a pretty simple recipe so do try this at home!
- 30g galangal
- 100g dried chillies
- 50g red chillies
- 200g shallots
- 1 sprig ginger blossom
- 1 stalk lemongrass
- 1 teaspoon sugar
- 2 teaspoon salt
- 100g dried shrimp, finely ground
- Milk from 2 coconuts, neat
- 600g fresh thick rice noodle
- A small bunch of laksa leaves, finely chopped
- 10 deep-fried tofu/tofu puffs (optional)
- Blend all the ingredients from A with a food processor, till everything is pasty.
- Heat some vegetable oil in a deep saucepan, fry the ground dried shrimp for about 1 minute.
- Stir in the blended Ingredient B and stir-fry for another 2-3 minutes. Add in the
deep-fried tofu, the salt and the sugar. (Note: add in meat now if you wish to)
- Pour in the coconut milk and cook on medium for another 10-15 minutes or till it is boiled, stir constantly.
- Turn heat off or keep warm on low.
- Divide the rice noodle into serving bowls, pour the curry over it.
- Sprinkle the laksa leaves on the top.
- Serves 4-5.
- You can add in some chicken if you wish. This should be done at step 3 (see preparation methods).
- You can also add in all sorts of extra ingredients into the laksa gravy: fish ball, squid, tofu, aubergine, etc.
- Rice noodle can be replaced with any noodle of your choice. just make sure you follow the instructions
on the noodle packaging if you choose to use a dried type.
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