Curry Laksa

    It may sound and look like a lot of work to make the paste but trust me it is so worth it and once you’ve diced everything up it takes seconds to come together. Homemade laksa paste is vibrant, fresh and soo much better than store bought.


    Victoria, Australia
    1 person made this


    • 6 garlic cloves, diced
    • 4 asian shallots, diced
    • 4 red chilli's, diced
    • 2 lemongrass stalks
    • 1 brown onion
    • 5 candlenuts or 10 cashews
    • 1 tbsp galangal, diced
    • 6 dried chilli's
    • 2 tbsp dried shrimp
    • 1 tbsp shrimp paste
    • 2 tsp dried coriander
    • 1 tsp ground turmeric
    • 1 tsp ground cumin
    • 12 raw prawns, shells removed and kept
    • 1 tsp oil
    • 1-litre chicken stock
    • 1 tbsp sugar
    • 1 400ml can coconut milk
    • 4 fresh kaffir lime leaves
    • bean curd puffs *optional*
    • 12 fish balls
    • fish sauce and limes to season
    • 1 packet hokkien noodles, cooked according to packet directions
    • 1 packet rice vermicelli, cooked according to packet directions
    • 1 poached chicken breast
    • bean sprouts
    • limes


    1. Soak the dried chillies and dried shrimp in separate bowls of boiling water for 10 minutes. Drain and add to a grinder/food processor along with all the other paste ingredients and grind until a smooth paste is formed.
    2. Heat oil in a large saucepan over high heat, add the reserved prawn shells and stir until they turn red. Remove and add in the laksa paste, stir-fry for 2-3 minutes until aromatic.
    3. Add in the chicken stock and sugar, bring to a boil then turn down to a simmer and add in the coconut milk and kaffir lime leaves. Simmer for 10 minutes before adding fish balls, prawns and bean curd puffs. Season with fish sauce and lime, cook for 5 minutes until prawns are cooked through, and fish balls are heated.
    4. To serve divide noodles among serving bowls, spoon over laksa making sure everybody gets a bit of everything. Serve with bean sprouts and poached chicken on top and extra limes on the side.

    See it on my blog


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