Malaysian Curry Laska with Chicken & Shrimp
Brr! I have officially declared it Snowvember. It took a while to get here, but the snow just keeps coming. All the ski resorts are rushing to open new terrain for their opening weekends. I am definitely going to have to get out there soon. But for now, I am cuddling up in my apartment with a nice bowl of this Malaysian curry.
The spices in Malaysian curry laska remind me more of an Indian curry than a Thai curry. My blend from RawSpiceBar has coriander and turmeric combined with citrusy lemongrass and earthy notes of galangal root. Be sure to add the Sambal Oelek, a common blend of ground chiles, vinegar, lime and garlic, used widely in Indonesia and Malaysia, to add some spice to your bowl.
For Sambal Oelek Paste:
- 3 T rice vinegar
- 1 T lime juice
- 1 T salt
- 3 cloves garlic, minced
- 1 package Sambel Oelek Spices (chili paste works as well)
- Combine all ingredients in a food processor and pulse until combined.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
- 1/2 oz RawSpiceBar curry laska spice blend (coriander, turmeric, lemongrass, galangal, cumin, fennel, star anise, cardamom and black pepper)
- 1 1/2 t salt
- 6 T vegetable oil
- 2 inches fresh ginger, grated
- 2 T vegetable oil
- 4 shallots, sliced
- 3 chicken thighs, diced
- 3 c water
- 1 T sugar
- 1 t salt
- 1 c green beans, halved
- 1 c cabbage, chopped
- 4 c coconut milk
- 2 T Sambal Oelek paste
- 1/2 lb shrimp
- 1 package rice noodles, cooked according to package
- 1/4 c fresh cilantro, chopped
- 2 limes
- Sambal Oelek, to taste
- For the paste, combine the laska spices, 1 1/2 t salt, 6 T vegetable oil and grated ginger.
- For the curry, heat 2 T vegetable oil over medium-high heat. Add the shallots and sauté until golden and crisp, about 10 minutes.
- Add the curry paste and sauté for an additional 2-3 minutes, until fragrant.
- Reduce heat to low and cook an additional 5 minutes, stirring occasionally.
- Add the chicken and stir well to coat with the curry paste. Raise heat to medium and sauté until chicken is slightly browned on all sides.
- Add 3 c water, 1 T sugar and 1 t salt. Bring to a boil, then reduce heat and let simmer until chicken is cooked through, about 15 minutes.
- Add 4 c coconut milk and 2 T Sambal Oelek paste. Let simmer for an additional 5 minutes.
- At the end, add the vegetables and shrimp and let simmer until shrimp is cooked through and green beans are tender, about 5-10 minutes.
- To assemble the bowls, ladle the laska over rice noodles. Garnish with cilantro, lime and extra Sambal Oelek.
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