Easy Curry Laksa

Curry Laksa is definitely a hawker favourite. There are countless hawker stalls in Malaysia offering fantastic Curry Laksa, with gravy good enough to drink. Not to be confused with ‘Assam Laksa’, a fish-based noodle dish, Curry Laksa is better known as ‘Curry Mee’ in Penang. Consisting of a combination of yellow egg noodles and rice vermicelli along with other ingredients, all placed in a pool of rich, divine-smelling curry, this dish calls for some serious appetite!

My search for the perfect curry for this dish came in the form of Tean’s Gourmet Curry Laksa paste, replicating the authentic flavours from the hawker stalls that I’m so wild
about at half the usual preparation time! Ingredients in the Curry Laksa differs from place to place and accordingly with personal tastes, though the main ingredient pretty much stays the same-coconut milk. They not only thicken the gravy to a more pleasant consistency, the coconut milk also adds a layer of depth to the gravy, further enhancing the flavours in this dish. However, if you prefer something more health-friendly, feel free to substitute the coconut milk with some low-fat milk instead. Ingredients such as shredded chicken or cockles, fish balls, slices of fish cake and tofu puffs work really well in flavouring the curry further. Some people prefer having only one type of noodle in their ‘Curry Laksa’. As I mentioned earlier, it is a matter of personal taste so there is no right or wrongs when it comes to ingredients in this dish.
To serve, blanch the noodles and place them into the bowl before pouring the hot curry over them. You could also add some blanched bean sprouts with the noodles if you want to for some mildly sweet crunch. A side serving of ‘sambal’ provides some added spiciness for that extra ‘kick’, though it’s optional of course, and along with some fresh mint leaves, you’ve got a bowl of ‘Curry Laksa’ with gravy good enough to drink. With a little help, of course.

Easy Curry Laksa

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves 2

1/2 packet Tean's Gourmet Curry Laksa Paste

500ml water

1 tablespoon fish sauce

1 tablespoon store bought UHT coconut cream

250g fresh Hokkien noodles, scalded with hot water

200g chicken thigh, cut into bite sizes 

Long beans, cut into 1 inch lengths

5 pieces fried tofu puffs, halved

A handful of mint leaves, for garnish

1. Add Tean's Gourmet Curry Laksa Paste, water and chicken meat into a medium sized pot and bring to boil over low heat

2. Add coconut cream and fish sauce into pot and stir well to combine. Boil for further 5 minutes

3. Meanwhile, using a clean bowl, add fresh noodles, long beans and tofu puffs

4. Pour boiling Laksa soup over fresh noodles, long beans and tofu puffs. Ensure soup covers noodles

5. Garnish with fresh mint leaves

6. Serve immediately, as a delicious meal like this waits for no one!