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Chicken Laksa

Forget takeaway and treat your tastebuds to a home-cooked chicken laksa.



  • 1.

    Blend chili paste, shallots, garlic, lemongrass, galangal, candlenuts, turmeric, coriander powder and belacan in a food processor until smooth

  • 2.

    Heat oil and fry paste till fragrant

  • 3.

    Add coconut milk (approximately 600 ml to start) and bring to boil before lowering to a gentle simmer

  • 4.

    Add salt & sugar to taste, and either add water or more coconut milk to achieve desired thickness

  • 5.

    Add chicken or prawns plus any of the additional extras – serve and enjoy!

  • 6.

    When the Laksa is cool, refrigerate and only re-heat the amount needed.


Recipe courtesy of the renowned Malaysian restaurant Ipoh Laksa, Brisbane.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Laksa .


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