Curry Laksa

Name: Curry Laksa
Cuisine: singapore
Ingredients: 200 g Laksa noodles; 150 g Chicken breast, sliced thin; 200 ml Coconut milk; 2 tbsp Laksa paste; 1 tbsp Fish sauce; 1 tsp Tamarind paste; 1 tbsp Lime juice; 1 tbsp Vegetable oil; 2 tbsp Fresh coriander leaves; 1 tbsp Crushed peanuts

A recipe from singapore.

🇸🇬 singaporeLunchStreet Food

Nutrition (per serving)

500Calories

20 gProtein

60 gCarbs

20 gFat

4 gSugar

1500 mgSalt

Ingredients

200 g Laksa noodles
150 g Chicken breast, sliced thin
200 ml Coconut milk
2 tbsp Laksa paste
1 tbsp Fish sauce
1 tsp Tamarind paste
1 tbsp Lime juice
1 tbsp Vegetable oil
2 tbsp Fresh coriander leaves
1 tbsp Crushed peanuts

Method

Bring a large pot of water to a rolling boil and add the laksa noodles, cooking for 3 minutes until al dente, then drain and set aside.
In a separate saucepan, heat 1 tablespoon of vegetable oil over medium heat; add the laksa paste and stir for 1 minute until fragrant, about 60 seconds.
Pour in the coconut milk and 1 cup of water, then bring the mixture to a gentle simmer, letting it thicken slightly for 5 minutes.
Add the sliced chicken, fish sauce, tamarind paste, and lime juice to the sauce, stirring to combine, and simmer for an additional 7 minutes until the chicken is cooked through and the flavors meld.
While the curry simmers, blanch the drained noodles in a bowl of hot water for 30 seconds to soften them further, then drain again.
To assemble, place a portion of noodles in each bowl, ladle the hot curry over the noodles, and garnish with fresh coriander leaves and crushed peanuts for added texture.
Serve the curry laksa immediately while hot, ensuring each spoonful contains a balanced mix of noodles, broth, and protein.