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Malaysian Curry Laksa by Caroline Mili Artiss


Malaysian Curry LaksaThis recipe for Malaysian Curry Laksa by Caroline Mili Artiss comes from

This is a classic dish found all over Malaysia from the Peranakan culture. There are traditionally two types of laksa – curry laksa and asam laksa. Curry Laksa is a spicy coconut curry soup with noodles while asam laksa is a sour fish soup with noodles. There are many different regional variations of Laksa in Malaysia including Johor Laksa, Penang Laksa and Sarawak Laksa. There are quite a few ingredients required to make this dish but it is well worth the effort!

The Malaysia Kitchen website, is home to the 90+ Malaysian restaurants in the UK and is packed full of recipes, events and promotions for you to enjoy. Whether you are new to Malaysian cuisine or a die-hard fan, there’s something for everyone to sink their teeth into.

To know Malaysia is to love Malaysia. Malays, Chinese, Indians and many other ethnic groups live together in peace and harmony. Multiculturalism has made Malaysia a gastronomical paradise. As a nation, Malaysians are very laid back, warm and friendly.

Geographically, Malaysia is as diverse as its culture. Malaysia is divided into thirteen states and three Federal Territories, separated by the South China Sea with eleven states and two federal territories. Each state in Malaysia has something different to offer in terms of culinary delights.

Malacca, in the southern region, is home to delicious Baba Nyonya food, much of it served in quaint cafés in historical shophouses. Penang, on the north west coast, is hawker stall heaven, where you can get delicious food in an easy, convenient and delicious way. Kelantan, in the north east is the cradle of Malay culture and serves exotic Malay food rich in flavour and colour. There is so much on offer, you have to taste it to believe it.

Ingredients for Curry Laksa

Spice paste:
5 macadamia nuts / or 5 brazil nuts
½ stalk lemon grass
½ inch piece galangal (or ginger)
½ tsp turmeric powder
½ tsp ground black pepper (use 2 tsp if you like it to have a kick!)
1 tsp ground coriander
5 shallots
2 cloves garlic
½ tsp belachan
4 - 6 red chillies de seeded (depending on how spicy you like it)
½ litre water
½ a 400ml can coconut milk
1 tsp sugar (dark brown or palm sugar best)
1 tsp salt
2 tbsp. sunflower oil

Main ingredients:
1 small chicken breast cooked and shredded
125g fresh de shelled and cleaned king prawns
3 egg omelette shredded
Handful of fresh coriander chopped
250g Fine rice noodles – vermicelli / meehoon cooked (you can use whatever noodles you fancy)
Handful bean sprouts

How to make Curry Laksa

  • To start, add all the ingredients for the spice paste into your blender with 1 tablespoon of oil and whiz until it becomes a fine paste.
  • Heat the remaining oil in a large saucepan and add the spice paste.
  • Cook on a low heat for 7 minutes to make all the flavours infuse together.
  • Add the sugar and salt, cook for a further minute or two then add the water.
  • Bring to the boil, then turn heat down to simmer and add the coconut milk.
  • Simmer for 15 - 20 minutes.
  • When you are ready to eat add the uncooked prawns to the curry soup and leave to simmer for a few minutes until cooked. They don’t take long to cook!
  • To serve this dish simply put a handful of cooked noodles and all your other cooked ingredients, chicken, egg omlette, bean sprouts and fresh coriander, into a large bowl. Then ladle the hot spicy curry soup over the top until it just about covers the ingredients and serve straight away.

You can cook and prepare this a day in advance and simply heat up again the next day. Perfect for a dinner party.

Serves 2

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