Curry Laksa
Main Dishes | Malaysian cuisine
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
2
Description
Curry Laksa
Ingredients
- Cilantro - to taste
- Tiger shrimp in brine - 10 pieces
- Egg noodles for wok - 5 oz
- Bouillon cube - 1 piece
- Garlic - 3 cloves
- Lime - 1 piece
- Grated Ginger Root - 1 tablespoon
- Onion - 1 piece
- Tomatoes - 2 pieces
- Red Curry Powder - 2 tablespoons
- Ground coriander - to taste
- Coconut Milk - 5 fl oz
- Cayenne Pepper - 1 piece
- Red Long Chili Peppers - 1 piece
- Shallot - 2 pieces
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
If the shrimp are frozen, thaw them in a colander on the bottom shelf of the refrigerator.
Step 2
Carefully peel the shrimp from their shells and heads, make a cut along the back, remove the intestine, rinse with cold water, and pat dry with a paper towel. Sauté the shrimp in 1 tablespoon of vegetable oil over high heat for 3 minutes, season with salt, and set aside.
Step 3
Rinse the shells and heads well with cold water, cover with two cups of water, bring to a boil, and simmer over low heat for about 20 minutes. Strain the broth.
Step 4
Cook the egg noodles according to the package instructions, rinse, let drain, and set aside.
Step 5
Prepare the sauce: blend the garlic, onion, ginger, tomatoes, and cayenne pepper (remove seeds for less heat) in a blender. Add the juice of half a lime, curry paste, and coriander to this mixture. It is more accurate to use lemongrass instead of lime, but I couldn't find it in the ingredient list on this site. If you use a lemongrass stalk, trim the ends, cut it into small pieces, and add it to the sauce in the blender. In this case, lime is no longer needed. It's better not to use lemon.
Step 6
Sauté the sauce in 1 tablespoon of vegetable oil in a pan for 7 minutes over low heat, stirring. The sauce will reduce slightly.
Step 7
Prepare for serving: peel and slice the shallots into thin rings (you can use leeks), remove the seeds and membranes from the chili pepper, slice it into thin rounds, and tear the cilantro leaves.
Step 8
Meanwhile, bring the broth to a boil, add the broth cube (you can use a cup of chicken broth instead or cook a chicken carcass with the shells).
Step 9
Pour the sauce into the broth, stir, season with salt, bring to a boil, add the coconut milk (those who do not like it can substitute with low-fat cream), bring to a boil, and turn off the heat. The broth is ready.
Step 10
Next, assemble the laksa directly in the bowl: first place the noodles, pour in the broth so that it covers the noodles. Add the shrimp, rings of shallots and chili pepper, and garnish with cilantro leaves.
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