Curry Laksa

• Meat

  • 4 Chicken thighs

• Seafood

  • 8 oz Shrimps

• Produce

  • 12 oz Bean sprouts
  • 1/2 Cucumber
  • 3 cloves Garlic
  • 1 1/2 inch Ginger
  • 1 stalk Lemon grass
  • 1 Lime, wedges
  • 3 sprigs Mint, leaves
  • 2 Onions, medium

• Refrigerated

  • 12 small pieces Deep fried tofu

• Canned Goods

  • 1 1/2 cups Coconut milk

• Pasta & Grains

  • 1 lb Noodles, fresh yellow

• Baking & Spices

  • 1/2 cup Curry powder
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Other

  • 3 Pandan leaves, shredded and knotted
  • 4 to 6 teaspoons sambal (optional

Found on rotinrice.com

Description

Ingredients

• 2 medium onions, peeled and cut into chunks
• 3 cloves garlic, peeled, and halved
• 1 stalk lemon grass, slice bottom third into rings
• 1½ inch ginger, peeled and thickly sliced
• ½ cup (50g) curry powder
• ¼ cup (60ml) vegetable oil
• 4 chicken thighs, skin removed
• 3 pandan leaves, shredded and knotted
• 12 oz (340g) bean sprouts, trimmed
• 1 lb (450g) fresh yellow noodles
• 8 oz (225g) shrimps, peeled and deveined
• 1½ cups (360ml) coconut milk
• 12 small pieces of deep fried tofu, halved
• Salt to taste
• ½ cucumber, julienned
• 3 to 4 sprigs mint leaves, stems removed
• 1 lime, cut into wedges
• 4 to 6 teaspoons sambal (optional)

Directions

• Blend onions, garlic, lemongrass, and ginger with 2 tablespoons of water until fine. Pour mixture into a bowl. Mix in curry powder to form a thick paste.
• Heat vegetable oil in a large pot. Stir fry spice paste over medium heat until fragrant, about 5 minutes. Add chicken and stir till chicken turns opaque, about 3 minutes.
• Add pandan leaves and pour in 7 cups (1.7 liters) of water. Bring to a boil. Reduce heat and allow it to simmer for 20 minutes.
• In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
• Add noodles and cook according to packaging instructions. Remove with metal strainer.
• Remove chicken with tongs. When cool enough to handle, shred meat and discard bones.
• Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
• Pour coconut milk into soup.
• Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to be heated through. Turn off heat.
• Place a portion of noodles and bean sprouts in a bowl. Pour curry soup over noodles and vegetables. Top with shredded chicken meat, shrimps, cucumber, mint leaves, and sambal. Squeeze some lime over noodles if desired.
• Serve immediately.