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Malaysian Curry Laksa
by Erik Cheah, Penang (Lodi), Lodi, NJ

Directions

Serves 10

For the curry paste:

Heat the oil in a large wok over medium heat. Add the rest of the ingredients and cook, stirring occasionally until fragrant, about 30 minutes.

Remove from the heat and set aside. Remove the cinnamon sticks, pandan, curry leaves and lemongrass.

For the broth:

Put the broths, coconut milk, curry paste, soy sauce, curry leaves, turmeric, lemongrass, and sugar in a large stockpot over high heat. Reduce the heat to medium and simmer for about 15 minutes.

Off the heat, pour in the evaporated milk.

Strain the broth and season to taste with salt.

Assemble the laksa:

Bring a large pot of water to a boil over medium-high heat.

Drop in the bean sprouts and blanch for 10 to 15 seconds. Remove with a slotted spoon and set aside.

Drop in the noodles and cook until soft, 1 to 2 minutes. Strain in a colander.

Divide the noodles among 10 bowls. Divide the chicken and shrimp among the bowls, placing them on top of the noodles. Pour in enough broth to barely cover and garnish with mint and scallions.

Ingredients

For the curry paste:

  • 1 1/2 cups vegetable oil
  • 3 ½ cups finely chopped shallots
  • 3 oz. belacan
  • ½ cup Korean chile powder
  • 1 ½ cups meat curry powder (such as Baba's; available in well-stocked Asian markets)
  • 4 stalks lemongrass (white part only), bruised
  • 1 knot pandan leaves
  • ½ cup curry leaves
  • 3 Tbs. minced garlic
  • 2 cinnamon sticks
  • 6 pieces star anise
  • 1 Tbs. whole cloves
  • 1 Tbs. ground coriander

For the curry broth:

  • 6 cups shrimp shell broth
  • 2 1/4 cups homemade or low-sodium chicken broth
  • 1 1/2 cups coconut milk
  • 1 cup curry paste (see recipe below)
  • 1/2 cup soy sauce
  • 1/4 cup curry leaves
  • 1 Tbs. ground turmeric
  • 1 small stalk lemongrass (white part only), bruised
  • 2 Tbs. sugar
  • 1 cups evaporated milk
  • Kosher salt

 

To assemble:

  • 2 1/2 cups bean sprouts
  • 3 lb. fresh yellow wheat noodles or vermicelli
  • 2 lb. chicken breasts, boiled and cut into ¼-inch-thick slices
  • 1 lb. (21/25 count) shrimp, peeled, deveined and boiled
  • Fresh mint leaves, for garnish
  • 2 scallions, thinly sliced for garnish
 

Featured Appetizer

Curry Laksa by Erik Cheah, Penang (Lodi), Lodi, NJ

The word laksa derives from the Sanskrit lakhsa, which means "a lot," and refers to a delicious, rich noodle dish that can take two forms: assam laksa, a sweet-and-sour, brothy noodle soup or curry laksa, a thicker, creamier curry, also made with noodles. Most laksas are made with fish, from mackerel to shrimp, and they're often garnished with bean sprouts and fresh mint.

 

Featured Sauce

Peanut Sauce by Zak Pelaccio, Fatty Crab (Upper West Side), New York, NY

This sauce is the traditional accompaniment for Malaysian chicken satay. Exotic flavors such as cumin,  fennel seeds and coriander complement its base of ground peanuts and coconut milk.