Asian

My Malaysian Curry Laksa

My Malaysian Curry Laksa Recipe

A Sunday occurrence // pre babe:
Living in Malaysia and ordering curry laksa and ice coffee via Whatsapp to your condo pool for $3 because you can.
R.I.P Sunday of dreams.
I’ll be in the kitchen if anyone needs me.

PS: I’ve made an Instagram story of this recipe if you need a lil extra help.

My Malaysian Curry Laksa

Serves 2-3

My Malaysian Curry Laksa Recipe

Ingredients

  • Vegetable oil
  • 3 heaped tbs laksa paste – you can do it!
  • 1 can coconut milk
  • Chicken stock
  • 3tbs fish sauce
  • 1tbs kecap manis – see note
  • Juice from a lime
  • 4 curry leaves
  • Pinch of salt
  • Pinch of sugar
  • 1 chicken breast
  • Handful of puffed tofu
  • Half handful green beans
  • Handful of vermicelli noodles
  • Handful of egg/hokkien noodles

To serve:

  • Handful of bean sprouts
  • Coriander
  • Garlic chives
  • Extra lime and chilli

Method

Start by soaking your vermicelli in a bowl of hot water then leave on your bench to soften. Grab another bowl and pop your egg noddles in and cover with water to loosen.

Heat a big glug of oil in a non stock pot then fry off your paste. Keep the heat low here and stir the paste around for 5 minutes or so. You want to cook out the raw ingredients and develop the base to your laksa flavour. Once the colour has deepened and your kitchen is smelling like Penang, add the coconut milk then fill up the empty can with chicken stock and add that along with the fish sauce, kecap manis, lime juice, curry leaves, salt and sugar and bring to the boil. Once boiling reduce to a really low simmer.

Grab a non stick pan and start to fry off your chicken breast. By the time this is cooked, your laksa should be good to taste now. Too sweet for you? Add a touch more lime and fish sauce. Too salty? Add a touch more kecap manis or sugar.

Roughly shred/chop up the cooked chicken and add it to the laksa along with the tofu puff and green beans and heat through before turning off the heat.

Drain your noodles and add them to your serving bowls before pouring the soup over the top then finishing off with all the goodness above.

Kitchen notes...

Kecap Manis is sweet, thick soy sauce. If you can’t find it anywhere, just add soy sauce instead and a touch of white sugar.

  1. Linda says

    This sounds divine! Just a quick question though … you say one can of chicken stock.
    I have only ever seen uht liquid stock or powder/ cubes.
    Which type do you use???

    • The Wandering Matilda says

      Thanks for the comment Linda!
      By a can I mean using the empty coconut milk can as your measuring guide 😉 I’ll re word the recipe now so it’s a little more clear. Thanks for letting me know! Holly 🙂 x