🇲🇾 How to Make Curry Laksa

Craving Curry Laksa? On FoodNeverComes the food never actually comes — so here's how to make real Curry Laksa at home, in about 50 min, with stuff you probably already have.

🛒 Ingredients

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• Paste: 10 dried chillies, 6 shallots, 3 cloves garlic, 2 lemongrass stalks, a thumb of galangal, 6 candlenuts, 1 tsp belacan, 1 tsp turmeric, 1 tbsp coriander seed
• 400ml coconut milk + 800ml chicken stock
• 300g chicken thigh
• 8 prawns
• 6 tofu puffs, halved
• 200g yellow noodles + 100g rice vermicelli
• bean sprouts, mint, lime, sambal to serve

👩‍🍳 Method

1. Blend the paste and fry it in oil 10–12 min until the oil splits out orange. This is the step people rush and the one that decides whether the broth tastes deep or flat.
2. Add the stock and simmer 15 min, poaching the chicken in it. Lift the chicken out and shred it.
3. Coconut milk in at the end, and keep it below a boil from here — boiled coconut milk splits and the broth goes grainy.
4. Drop the tofu puffs in for 5 min. They are sponges and they are the best thing in the bowl.
5. Blanch the noodles separately, in water, and build each bowl noodles-first. Noodles cooked in the laksa itself turn it cloudy and gluey.
6. Ladle the broth over, top with chicken, prawns, sprouts and mint, and put lime and sambal on the table so everyone tunes their own heat.