Curry Laksa / Mee Curry

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Curry Laksa / Mee Curry




There is nothing more satisfying then digging my chopsticks into a big bowl of 
Curry Laksa.

As a noodle lover, I could eat Curry Laksa 
everyday, all day. The blend of spices and heat from the chilies together with the coconut milk make this dish creamy and delicious. My mouth is literally watering as I type this out. That's how much I love this dish.

There are many version of Curry Laksa. You can use your favorite noodle in this recipe such as yellow noddle,  bee hoon ( rice vermicelli) wonton, pan mee, soba,  spaghetti or a combination of yellow noodles and bee hoon .

For the broth,  I'm using knorr brand chicken cube ( no msg added). It helps to save prep time. But you can also make your own chicken stock from scratch . Either one will work. The consistency of the broth can be adjusted by the amount of coconut 
milk used.

I also topped the broth with long beans, shredded chicken, fish balls, fish cakes, boiled eggs and kalamansi lime . Feel free to add other proteins or any of your preferred toppings. The Curry Laksa will still taste delicious.

This is how I made this dish,

Ingredients: ( serves 4)

-  1.7 litter water

-  2 tbsp chicken curry powder (add 1 tbsp 
   water and make a thick paste)

-  1 Pandan leaf ( shredded and knotted)

-  1 1/2 cup freshly squeezed thick coconut  
    milk.

-  1 cube chicken stock

-  2 tbsp fish sauce

-  1/2 kg yellow noodle

-  1 chicken breast ( shredded)

-  Salt to taste


Spice paste ( finely blend)

- 10 shallots

- 1 inch young ginger

- 1 stalk lemon grass

- 1 inch galangal

- 5 candlenuts

- 1 inch fresh tumeric

- 3 red chillis

- 5 dry chilies ( soaked in hot water until
  soft, drained)

 Toppings

-  Eggs ( boiled and cut into half)

-  Kalamansi lime ( cut into half)

-  Fish balls 

-  Fish cakes ( slice into thin slices)

-  Deep fried beancurd skin ( fuchook)

-  Beancurd puff


Method

- In a big pot, add oil.  Fry blended
  ingredients, pandan leave and 
  chicken curry paste over a medium heat   
  until fragrant.  Add chicken , cook until 
  turns opaque.




- Add 1.7litter of water. Bring to boil over   
  high heat. Once boiled lower the heat and 
  bring it to simmer for 40 min.

- While the broth is simmering. In a separate
   boiling water blanch long beans for 30
   second then blanch noodles. Drain and 
   arange in individual bowls.
   



- Remove the cooked chicken breast from
  the broth and shred. 




-  Before turning off the heat add fish balls,
   fish cakes, beancurd puff and fried  
   beancurd skin. Taste the broth and adjust 
   salt if necessary.
   Allow the broth to slowly settle.




 - Ladle the broth into individual bowls and
   garnish with kalamansi lime, boiled egg
   and shredded chicken.




- Serve hot


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