Homemade Malaysian Curry Laksa
Craving for some spicy food? How does a bowl of hot & spicy curry laksa sound? My curry laksa story begins with a sachet of curry laksa paste from Malaysia; and I’ve been wanting to try it out since a year ago (thankfully curry paste hasn’t expired). I was hoping for someone who is willing to help preparing it. Finally, the curry laksa topic was brought up by my roommate (who is also a great cooking buddy), and we decided to give it a try!
The instructions given to cook the curry laksa were easy. Simply add the paste into hot boiling water, then add desired ingredients (chicken, shrimps etc.) and coconut milk. Serve curry laksa with cooked yellow noodles or rice vermicelli; or better still, both! After some discussions, we agreed to prepare curry dish separately, not one but two; and serve together with curry laksa!
To ensure an authentic dish of curry laksa, we spent hours (more than 3 hours) in the kitchen. We cooked a pot of chicken curry, a pot of seafood (shrimps, scallops, and haddock fillets) curry, as well as a pot of curry laksa.
This ultimate curry dish was served with yellow noodles and rice vermicelli, curry laksa (red curry soup), chicken curry (yellow curry), seafood curry (red curry), green beans, bean sprouts, and hard-boiled egg; garnished with mint leaves. It was as delicious as the local curry laksa in Malaysia, if not better! Three other Malaysians who tried it would agree with me too ;)
