Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Biography

 

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Ingredients

    60 ml (¼ cup) vegetable oil
    1.5 litre chicken stock
    2½ tsp grated palm sugar
    450 g chicken thighs with bone and skin, or chicken thigh fillets, thickly sliced
    12 large raw king prawns, shelled, intestinal tract removed, tails left intact
    500 ml (2 cups) coconut milk
    12 fish balls (see Note)
    150 g tofu puffs (see note), thickly sliced
    200 g (2½ cups) beansprouts
    500 g fresh thin rice noodles (see Note)
    fried Asian shallots (see Note), Vietnamese mint leaves (see Note), chilli sambal (see Note) (optional) and lime wedges, to serve

Laksa paste

    8 small dried red chillies (see Note)
    2 tbsp dried shrimp (see Note)
    5 red Asian shallots (see Note), chopped
    1 tbsp finely chopped galangal (see Note)
    3 garlic cloves, chopped
    2 large lemongrass stalks, trimmed, chopped
    6 candlenuts (see Note), chopped
    1 tbsp belachan (dried shrimp paste) (see Note)
    2 tsp ground coriander
    1 tsp sweet paprika
    1 tsp ground cumin
    1 tsp ground turmeric

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Standing time 20 minutes

To make laksa paste, place chillies and shrimp in two separate bowls and cover both with enough boiling water to cover. Leave for 20 minutes or until softened. Drain well, then process with remaining ingredients in a food processor to a smooth paste.

Heat oil in a large saucepan over medium heat. Add laksa paste and cook, stirring, for 2 minutes or until fragrant. Add stock and sugar. Stir to combine, then bring to a simmer. Add chicken, return to a simmer and cook for 4 minutes. Add prawns and cook for 1 minute or until chicken is cooked through and prawns are almost cooked.

Add coconut milk, fish balls, tofu puffs and beansprouts. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes or until prawns are just cooked, beansprouts are wilted and fish balls and tofu are heated through.

Meanwhile, place noodles in a large bowl. Pour over enough boiling water to cover, then stand for 2 minutes or until heated through. Drain well. Divide noodles, then laksa mixture among bowls. Scatter over fried shallots and mint leaves. Spoon over chilli sambal, if desired, and serve immediately with lime wedges.



Note
• These ingredients are available from Asian food shops.
• For more information on ingredients, read the article.

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Laksa Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics