Chicken & Prawn Curry Laksa

45m
Prep Time

25m
Cook Time

1h 10m
Ready In

Recipe: #32641

June 22, 2019

Categories: Dinner, Soups and Stews, Poultry, Chicken, Tofu/Soy, Shellfish, Shrimp, Vietnamese, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Stove Top, Boneless Pieces more

recipe by:
ImPat

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
ImPat

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

Original recipe yields 4 servings

Metric US

I've Tried It

Step by Step Method

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.