Penang Laksa Curry
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Penang Laksa Curry is a luscious Malaysian dish to discover: this spicy curry-flavored recipe is a must-try at least once in your life!
05 November, 2018
ingredients
Peanut oil
1 tbsp
Garlic
6 cloves, minced
Chili pepper
3 red, seeded and finely chopped
Ginger
3 tbsp, fresh, minced
Curry paste
2 tbsp, red
Sriracha
1 tbsp
Soy sauce
1 tbsp, dark, plus extra as needed
Brown sugar
1 tbsp
Limes
1, juiced
Peanut oil
2 tbsp
Lemongrass
1 stalk, bruised
Chicken stock
1 1/4 l
Coconut milk
500 ml
Fish sauce
2 tbsp, plus extra as needed
Rice vinegar
2 tbsp, plus extra as needed
Rice noodles
300 g, medium
Haddock
400 g smoked fillet, skinless and pin-boned
Lemongrass
1/2 stalk, thinly sliced
Mint
leaves
Cucumber
1/2, cut into thin batons
Preparation
How to make a tasty Penag laksa curry
For the paste
- Whisk together all the ingredients for the laksa paste in a small bowl until the sugar has dissolved.
For the broth
- Heat the oil in a large casserole dish set over a moderate heat until hot.
- Add the lemongrass stalk and saute for 2 minutes, stirring until fragrant.
- Stir in the prepared sauce and cook for 2-3 minutes until slightly darkened in appearance.
- Whisk in the stock and coconut milk, and bring to a rapid simmer.
- Once simmering, reduce to a low heat and cook for 10 minutes.
- Add the noodles and continue to cook for 5 minutes, stirring from time to time.
- Add the fish and gently press down into the broth.
- Cover with a lid and cook for 6-7 minutes until cooked through.
- Season the broth with fish sauce, soy sauce, and rice wine vinegar to taste.
To garnish
- Ladle the penag laksa curry into bowls.
- Scatter with sliced lemongrass and mint leaves, and top with cucumber batons.
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