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Malaysian Laksa Curry

If you’re a fan of bold, aromatic flavors and crave a bowl of comfort that warms both body and soul, then you’re in for a treat. Today, we’re diving into the world of Laksa Curry—a tantalizing fusion of Malay, Chinese, and Indian influences.

But Laksa is more than just a dish; it’s a cultural tapestry woven with history and tradition. From the bustling hawker stalls of Penang to the bustling kitchens of Kuala Lumpur, every region adds its unique twist to this beloved curry.

Are you ready? Let’s dive into the fragrant world of Laksa! 🌿🌶️

Served warm with noodles or a cup of rice
Malaysian Laksa Curry


For the Laksa Paste:

- 4-6 dried red chilies, soaked in hot water and deseeded

- 4 shallots, peeled and roughly chopped

- 3 cloves garlic, peeled

- 1-inch piece ginger, peeled and roughly chopped

- 2 lemongrass stalks, white part only, sliced

- 1 tablespoon ground coriander

- 1 teaspoon ground turmeric

- 1 teaspoon shrimp paste (optional)

- 1 tablespoon vegetable oil

For the Laksa Curry:

- 400ml coconut milk

- 500ml chicken or vegetable broth

- 200g shrimp, peeled and deveined

- 2 grilled chicken breasts, sliced

- 200g green veggies (such as baby bok choy or spinach)

- 200g tempeh, sliced and fried

- 100g bean sprouts

- 200g fish balls

- 2 tablespoons fish sauce

- 1 tablespoon palm sugar or brown sugar

- Salt to taste

- Cooked rice noodles or vermicelli noodles, for serving


1. Prepare the Laksa Paste: In a blender or food processor, combine all the ingredients for the laksa paste and blend until smooth.

2. In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and curry leaves. Cook for 5-7 minutes, stirring frequently, until fragrant.

3. Pour in the coconut milk and chicken or vegetable broth. Bring to a simmer.

4. Add the shrimp, grilled chicken slices, green veggies, fried tempeh, bean sprouts, and fish balls to the pot. Let it simmer for another 5-7 minutes until the shrimp is cooked through and the veggies are tender.

5. Season the laksa curry with fish sauce, palm sugar, and salt to taste. Adjust the seasoning according to your preference.

6. To serve, divide the cooked rice noodles or vermicelli noodles among serving bowls. Ladle the laksa curry over the noodles. (Here I have used rice noodles)

7. Garnish with fresh cilantro, sliced red chilies, and lime wedges if desired.

Enjoy your flavorful Malaysian laksa curry!



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