Print

Seafood Curry Laksa

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Malaysian

Scale

Ingredients

Noodles and Seafood

  • 500g mussels
  • 2 large squid, sliced
  • 300g shrimps, shelled and deveined
  • 300g white fish, cubed
  • 200g fish cakes
  • 400 ml coconut milk
  • 500 ml seafood stock
  • 500 ml water
  • 100 g beansprouts
  • 4 boiled eggs sliced in half
  • 2 stalks spring onions, chopped
  • lime or lemon slices
  • rice noodles
  • fish sauce
  • oil

Paste

  • 3 medium red chillies, chopped and seeds removed
  • 1 tsp shrimp paste
  • 4 shallots, peeled
  • 2 stems of lemon grass, outer layer removed and chopped
  • 1 tsp galangal, chopped
  • 1 tsp ground turmeric
  • 1 tbsp water

Instructions

  1. Gather all the paste ingredients in a food processor or blender. Blend the ingredients until it forms a paste.
  2. Cook rice noodles according to packet instructions.
  3. In a separate pot add oil and the paste, stir fry for in medium heat until fragrant.
  4. Add seafood stock, water, fish cake, fish sauce (according to your taste) and coconut milk then bring to a boil.
  5. Once boiling add mussels, shrimps and squid. Cook for 3 minutes.
  6. Add fish and cook for 2 more minutes.
  7. Place the noodles in a bowl then pour seafood gravy. Mix in the beansprouts while gravy is hot.
  8. Top with 1/2 sliced egg per bowl, spring onions and freshly squeezed lime juice.

Recipe Card powered by
%d bloggers like this: