Chicken Curry Laksa
Posted on 01. Apr, 2010 by grace in Rice/Noodles, Singaporean
Chicken Curry Laksa
By Penny Cai, Singaporean Asian Food Blogger from Melbourne, Australia
of Jeroxie (Addictive & Consuming)
Adapted from the cookbook, Authentic Recipes from Singapore by David Wong and Djoko Wibisono.
Serves 8
Spice Paste
2tsp of curry powder
1tbsp of red chilli powder
1tbsp of coriander powder
4tbsp of dried shrimps (soak in water to soften it)
6 candlenuts or macadamia nuts (roughly chopped
4cm of fresh tumeric
8 hot chillies (de-seed or reduce number of chillies according to taste)
l7cm of fresh ginger, peeled and sliced
8 large shallots, roughly chopped
5 -8 cloves of garlic (depending how much you love garlic)
2 tbsp of dried shrimp paste or belacan
2tsp of salt
1 – 2 tbsp of sugar (optional) – Just taste and add more if you prefer a sweeter sauce
3 stalks of lemongrass, a third from the bottom. Bruise and chop roughly
Laksa Soup
Peanut oil
6 cups of thin coconut milk or 2 cups of coconut cream mixed with 1L of water
4 cups of chicken stock ( I added some curry leaves when making the chicken stock)
Chicken drumsticks or you can choose to use shredded chicken
Tofu puffs
Egg noodles or rice vermicelli (not too fussy about what kind of noodles you use. And I used 100g of noodles for each portion
Boiled chicken or quail eggs
String beans or bean sprouts (or your choice of vegetable)
Coriander leaves, finely shopped
Crispy fried shallots (optional)
Blend all the laksa paste ingredients except for salt and sugar. Add some peanut oil if necessary to keep the blades turning. Or you may choose to use the mortar and pestle. Taste and season the paste with salt and sugar after. Set aside
Heat the oil in a wok or pot over low heat and stir-fry the spice paste for 5 mins or until fragrant. Add the coconut milk and chicken stock. Bring to oil and stir constantly.
Reduce the heat and add the pre-cooked chicken, add the tofu puffs and string beans. Season accordingly with salt and white pepper. Simmer for about 5-8 mins
Place pre-cooked noodles in a bowl, add the chicken curry soup, add bean sprouts of you are using any here. Garnish with eggs and coriander leaves. (Add the fried shallots here if you have any) Also optional, add some sambal chilli for more kick.
Note: I will usually make more spice paste and freeze it in ice cube trays for future use. If you are vegetarian, just add more tofu and vegetables. And you can always replace the chicken with seafood like prawns, fishcakes and even crabs. For extra flavour, use prawn stock instead of chicken stock.
7 Responses to “Chicken Curry Laksa”
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Hi Penny,
Great sharing of this popular Singaporean dish.
The Laksa is my family’s favourite too. We have a Singaporean restaurant nearby and it’s always packed with customers. Needless to say, the laksa is one of the most ordered dishes.
No matter what you choose that goes with this tasty laksa soup, any meat or vegetables would be delicious. The spices and coconut milk in the soup will add a kick and make you want more.
I am really glad that the chicken curry recipe made it to this site! A sure keeper for colder weather that will be hitting Australia soon :)
Penny, so glad to see this. I love laksa. I would make them in the colder months.
My cousin recommended this blog and she was totally right keep up the fantastic work!
Penny, so glad to see this. I love laksa. I would make them in the colder months.
I am very thankful to this topic because it really gives great information :”-