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Chicken Curry Laksa

Lovely laksa! Served throughout Malaysia this curried noodle soup from episode 8 of World Kitchen is a winner in hot or cold weather.


  • Paste

  • Garnishes


  • 1.

    Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3-4 minutes. Drain and set aside.

  • 2.

    In a mortar and pestle, grind paste ingredients to smooth paste.

  • 3.

    Make shrimp oil by nipping tails off prawns and frying in 2-3 tablespoons of oil until golden. Remove shells and add the shrimp-flavoured oil to the paste.

  • 4.

    Heat oil in large pot and fry paste until fragrant and beginning to brown. Add stock, lemongrass, chicken, and coconut milk, bring to a simmer and cook for 10 minutes.

  • 5.

    Add prawns and simmer until they, and the chicken, are cooked though. Taste and add salt if required. Add juice of lime.

  • 6.

    Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.

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» Top Wine Matches For This Recipe

Andrew Graham

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


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