Chicken & Prawn Curry Laksa

4
Servings
45m
Prep Time
25m
Cook Time
1h 10m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (7632.3 g)
  • Calories 6292.5
  • Total Fat - 359.9 g
  • Saturated Fat - 58.6 g
  • Cholesterol - 150.4 mg
  • Sodium - 1993.8 mg
  • Total Carbohydrate - 318.9 g
  • Dietary Fiber - 29.3 g
  • Sugars - 21.1 g
  • Protein - 554.9 g
  • Calcium - 22116.4 mg
  • Iron - 343.2 mg
  • Vitamin C - 141.9 mg
  • Thiamin - 5.8 mg

Step 1

To make the laksa paste, place all the ingredients except the peanut/groundnut oil in a food processor and pulse together, gradually adding the groundnut/peanut oil, until a fine paste forms and then set aside.

Step 2

Heat the vegetable oil in a large saucepan or stockpot over a medium heat, add the laksa paste and saute for 4 minutes until fragrant and then add the chicken stock and bring to the boil, then add the chicken pieces and palm sugar, reduce the heat and simmer for 5 minutes. Pour in the coconut milk and simmer for another 5 minutes, then add the shrimp/prawns, tofu puffs, and lime juice and cook for a further 5 minutes, until the shrimp/prawns are pink and cooked through.

Step 3

To serve, divide the noodles between four soup bowls and ladle over the curry broth, dividing the shrimp/prawns, chicken, and tofu pieces evenly. Top with the bean sprouts, cilantro/coriander, fried shallots, and cracked black pepper and serve with lime wedges and sambal oelek on the side.

Tips & Variations


No special items needed.

Related