MALAYSIAN CURRY LAKSA

Name: MALAYSIAN CURRY LAKSA
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 teaspoons salt; 6 tablespoons vegetable oil; 8 garlic cloves; 2 inches length ginger; 4 shallots; 3 chicken thighs, bone in, halved lengthwise; 4 cups coconut milk

Submitted by RawSpiceBar

"Curry laksa is one of the signature dishes of the Malaysian Chinese community and is also known as curry mee. It comes in various versions from mild to spicy with different toppings, depending on the region. This month, we've partnered with Caroline Artiss, a chef of over 20 years who specializes in Malaysian and Asian fusion. Caroline's YouTube cooking videos focus on simple, delicious dishes from all over the world. Be sure to check out her fantastic show on YouTube for more amazing Malaysian recipes and dishes."

Download

Ready In:: 40mins
Ingredients:: 7
Serves:: 8-10

ingredients

1 ¹⁄₂ teaspoons salt
6 tablespoons vegetable oil
8 garlic cloves
2 inches length ginger
4 shallots
3 chicken thighs, bone in, halved lengthwise
4 cups coconut milk

directions

Combine RawSpiceBar’s Malaysian Curry Spices with chopped garlic, ginger and salt in a food procesor. Add vegetable oil so the paste is the consistency of a very thick cream soup.
lace heavy saucepan over medium heat. Once hot, add two tablespoons of oil. Place the chopped shallots into the oil and sauté, until golden, about 15 minutes. Add paste, sauté for 2-3 minutes until fragrant. Lower heat to low, stirring occasionally. The paste should sizzle slightly but not cook too quickly. Continue to saute for 5 minutes, until the oil begins separates from the paste.
Add chicken and stir well to combine. Raise the heat to medium and saute, stirring often, until the chicken is slightly browned on all sides.
Add water, sugar, and salt and stir well to combine. Bring to a boil, then turn heat down to simmer, about 20 minutes. Add coconut milk and allow to simmer for another 30-40 minutes, until chicken is tender.
To deep-fry the tofu: dry the cut pieces of raw tofu with paper towels. Pour oil to a depth of 1 inch in a wok and place over high heat until the oil is hot but not smoking (around 350°F.) Add the tofu pieces. The oil will begin to bubble vigorously around the tofu. Using chopsticks or a slotted spoon, flip the tofu around so that the all the pieces are golden brown and crispy, about 3-4 minutes. Transfer the fried tofu to a plate lined with paper towels to drain.
Add the fried tofu and vegetables to laksa and allow to simmer for a few more minutes.
When you are ready to eat add the raw prawns to the curry soup.
To assemble the dish: Divide the bean sprouts among 4 large soup bowls, covering the entire bottom of the bowls with a layer of sprouts. Evenly mound the egg noodles on top of the bean sprouts. Ladle the laksa into the bowls. Eat immediately, with lime juice squeezed over the top.