Kari Laksa

Name: Authentic Malaysian Kari Laksa Recipe
Prep time: 25 min
Cook time: 40 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Spice Paste (Rempah):**; 6 Dried Chilies (soaked in hot water to soften); 4 Fresh Red Chilies; 5 Shallots (peeled); 4 cloves Garlic (peeled); 1 inch Ginger (peeled); 1 inch Galangal (peeled); 2 stalks Lemongrass (white part only, sliced); 4 Candlenuts (or Macadamia nuts); 1 tablespoon Shrimp Paste (Belacan); *For the Curry Broth:**; 1 tablespoon Cooking Oil; 1 cup Coconut Milk (thick); 4 cups Chicken Stock or Water; 2 pieces Chicken Breast or Thighs (about 300g); 1 Star Anise; 1 Cinnamon Stick (2 inches); 2 cloves; 1 teaspoon Curry Powder; 1 teaspoon Turmeric Powder; 1 tablespoon Tamarind Paste (mixed with 3 tbsp water, strained); 1 tablespoon Brown Sugar or Palm Sugar; Salt to taste; *For Assembly:**; 400g Rice Noodles (Laksa noodles or thick rice vermicelli); 1 cup Bean Sprouts (blanched); 4 Fish Cakes (Laksa Fish Cake), sliced and fried; 4 Hard-boiled Eggs, halved; 1/2 cup Vietnamese Coriander (Laksa Leaf / Daun Kesum), roughly chopped; 2 stalks Chinese Celery (Daun Sup), finely sliced

Kari Laksa 🇲🇾 Malaysia

A combination of laksa and curry, with rich coconut milk and spices.

Noodle Curry

Made with

Noodles chicken coconut curry

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