Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, curry laksa. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Curry Laksa is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Curry Laksa is something which I have loved my entire life. They’re fine and they look fantastic.

Find Deals on Products in Groceries on Amazon An authentic curry laksa recipe from Malaysia and Singapore, 'laksa lemak' is a typical Nyonya or Peranakan curry noodles dish. The amazing broth of this curry laksa or a.k.a curry mee is a combination of a special chilli paste and rich coconut milk. Curry Laksa (Curry Mee) is one of the signature dishes of the Malaysian Chinese community.

To get started with this recipe, we have to prepare a few ingredients. You can have curry laksa using 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Curry Laksa:

1. Get 1 tbsp vegetable oil
2. Take 1 tbsp red curry paste
3. Get 1 tbsp mild curry powder
4. Get 100 g sliced chicken thigh
5. Make ready 200 ml coconut milk (TCC or Ayam)
6. Take 2 cups chicken stock
7. Get 100 g potato
8. Take 1/2 cup zucchini
9. Make ready 1/2 cup capsicum
10. Take 200 g peeled prawns
11. Get 100 g fish balls
12. Take 8 tofu puffs (if using)
13. Get 1 tbsp fish sauce
14. Take 1/2 tsp sugar (if reqd)
15. Prepare 400 g noodles (200g for 2)
16. Make ready Bean shoots, boiled eggs and coriander leaves to serve

Laksa is found in Indonesia, Malaysia, Singapore, and southern Thailand. Add half of coconut milk and cook, stirring, until reduced by. Curry Laksa, a tasty and spicy Malaysian coconut based curried noodle soup topped with shredded chicken, shrimps, fried tofu, and bean sprouts. The origins of Curry Laksa is lost in the midst of history.

Steps to make Curry Laksa:

1. Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk, chicken stock and potato. Simmer for 5 minutes.
2. Now add the zucchini, capsicum, prawns and fish balls, along with the tofu puffs (if using). Simmer for a another few minutes or until the prawns are cooked.
3. Stir through fish sauce and sugar and season to taste if more needed. Ladle over noodles and add bean shoots, boiled egg and coriander leaves.

It is probably a fusion of Chinese noodles and Southeast Asian curries and many would agree this concoction is a "marrirage made in heaven". There are a few types of laksa in Malaysia, and this paste is used to make Nyonya Curry Laksa. The secret ingredient is dried shrimp, which add such depth. Once fried, this paste will keep in the fridge for up to one month. Traditionally made with rice noodles, prawns, chicken, tofu puffs and fish balls, this Malaysian curry laksa is not a dish of subtlety.

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