Curry Laksa

Curry Laksa Home Chef Kit Recipe

My Singapore Curry Laksa is super simple but so delicious you'll have them coming back for more.

• 200g of sliced chicken or prawn

• 200g of diced vegetables

• 2 tbsp cooking oil

In a medium sized saucepan, boil 1L water and cook the NOODLES for 4-5mins or until soft.
Drain the noodles and set aside until needed.

Using a medium saucepan, heat the 2 tbsp of cooking oil, add my SPECIAL CURRY PASTE and cook for 1 min on a medium heat until fragrant.
Add 200g of sliced chicken or prawn, stir to coat with the fragrant curry paste and cook for 2 mins.

Add the sachet of COCONUT MILK with 200ml (4/5 cup) of water.
Raise the cooking heat to bring the curry to a boil, then reduce heat to a gentle simmer.
Add mixed chopped vegetables and cook for 2 mins.

Now we're ready to serve so divide the noodles equally into 4 bowls and ladle the delicious laksa over the top of each.
Remove from heat, serve into bowls and garnish with FRIED SHALLOT.

You can thinly slice the chicken to reduce the cooking time for this dish and it's OK to use pre-cooked prawns.
Cut your vegetables so they cook at the right speed - thinly slice hard vegetables like carrots, but keep softer vegetables larger so they retain their texture and flavour.
For a more traditional dish you can serve with boiled eggs and puff tofu as an option.
If you like it hot you can try with sambal chilli sauce or add fresh chopped chilli.

Serve with rice or roti bread and garnish with fresh chopped coriander leaves.