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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Easy Curry Laksa

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Laksa is traditionally one of those dishes that develops its flavours over time, which can rule it out during busy weeknights. But hold onto your hats, people: this super-fast, super-tasty version will be ready to eat in just 15 minutes! Enjoy a creamy, rich broth and all the trimmings, sooner than you think.

WATCH THIS RECIPE

EASY CURRY LAKSA

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

2 tbsp vegetable oil

2 tbsp Thai red curry paste

2 tbsp curry powder

200g (7 oz) sliced chicken thigh fillets

400ml (13.5 fl oz) can coconut milk

4 cups chicken stock

400g (14 oz) peeled prawns (optional)

200g (7 oz) Asian fish balls (optional)

12 fried tofu puffs

2 tbsp fish sauce

1 tsp sugar

800g (1.7 lb) cooked noodles, to serve

Bean shoots, boiled egg and coriander (cilantro) leaves, to serve

Steps

Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk and chicken stock. Simmer for 5 minutes.

Now add the prawns and fish balls (if using), along with the tofu puffs. Simmer for a another few minutes or until the prawns are cooked.

Stir through the fish sauce and sugar and season to taste with extra if needed. Ladle your laksa over the noodles and top with bean shoots, egg and coriander leaves.

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