Curry Laksa
- 1 lb boneless chicken breast or thigh
- 1/2 lb oysters
- 1 lb shrimp (was 1/2 lb, but I doubled it since I omitted the chicken)
- 10 dried red chilies (the little spicy kind)
- 10 shallots
- 2 cloves garlic
- 2 stalks lemongrass
- 2 tbsps fish sauce
- 1 tbsp mild curry powder
- 1-inch piece of galangal
- 1 tbsp dried turmeric powder
- 1/2 tsp black pepper
- 1/4 cup canola oil for frying
- 2 cups coconut milk, reserve 1/2 cup for garnish
- 4 cups of chicken broth
- 1 cup of water
- 12 fried tofu puffs
- salt to taste (at least a few pinchfuls of salt)
- 6 oz egg noodles
- 6 oz rice vermicelli
- 1 cup mung bean sprouts
- 2 hard boiled eggs, quartered (optional, I omitted)
- cilantro for garnish
- Produce
- Cilantro (1)
- Garlic (2 cloves)
- Lemongrass (2 stalks)
- Mung bean sprouts (1 cup)
- Red chilies, dried (10)
- Shallots (10)
- Seafood
- Oysters (1/2 lb)
- Shrimp (1 lb)
- Meat
- Chicken breast or thigh, boneless (1 lb)
- Canned Goods
- Chicken broth (4 cups)
- Coconut milk (2 cups)
- Condiments
- Fish sauce (2 tbsps)
- Cooking & Baking
- Black pepper (1/2 tsp)
- Canola oil (1/4 cup)
- Curry powder, mild (1 tbsp)
- Galangal (1 1-inch piece)
- Salt (1)
- Turmeric, dried powder (1 tbsp)
- Pasta & Grains
- Egg noodles (6 oz)
- Rice vermicelli (6 oz)
- Bread & Baked Goods
- Tofu puffs, fried (12)
- Drinks
- Water (1 cup)
- Refrigerated
- Eggs, hard (2)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published June 30, 2011 (1 year ago).
7 people saved this recipe.
