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Coconut Curry Noodles (Curry Laksa)


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  • Author: The Cooking Jar
  • Yield: 4 1x

Ingredients

Scale
  • 1/4 lb. egg noodles / 1/4 lb. spaghetti cooked al dente
  • 1 chicken breast, sliced thinly
  • 6 medium sized prawns, peeled and deveined
  • 2 hard boiled eggs, peeled and halved
  • 1/4 cup clams or cockles (optional)
  • 2 blocks fried tofu, cut into squares
  • 2 cups coconut milk
  • Salt to taste
  • 1 tablespoon sugar

Spice paste:

  • 2 shallots, sliced
  • 2 tablespoons garlic, minced
  • 2 tablespoons lemongrass, minced
  • 4 tablespoons chili paste/ sriracha sauce
  • 1 tablespoon coriander powder
  • 1/4 teaspoon pepper
  • 1/2 tablespoon shrimp paste

Instructions

  1. Blend the spice paste ingredients
  2. Over medium high heat, saute spice paste until fragrant
  3. Pour in coconut milk and bring to a boil
  4. Add in chicken and clams and cook until chicken is no longer pink
  5. Season with salt and sugar
  6. Lower the heat to medium and simmer for 15 minutes
  7. Add prawns and cook for another five minutes
  8. Arrange noodles in a bowl and ladle curry over it
  9. Top with fried tofu and hard boiled eggs
  10. Serve hot

Notes

Adapted from Rasa Malaysia

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