Malaysian Curry Laksa 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)

1. Combine all ingredients in a food processor and pulse until combined.

Malaysian Curry Laksa with Chicken & Shrimp

This Malaysian curry laska pairs coriander and turmeric combined with citrusy lemongrass and earthy notes of galangal root. Be sure to add the Sambal Oelek to add some spice to your bowl.

5 from 1 vote

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Dinner, Lunch

Cuisine Malaysian

Servings 4 servings

Calories 779 kcal

Ingredients

  

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• 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
• 1/4 C 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
• 2 c light 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

Instructions

 

• For the paste, combine the laska spices, 1 1/2 t salt, 1/4 c 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 2 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.

Nutrition

Calories: 779kcalCarbohydrates: 69gProtein: 29gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 15gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 174mgSodium: 1794mgPotassium: 650mgFiber: 5gSugar: 8gVitamin A: 409IUVitamin C: 24mgCalcium: 117mgIron: 3mg

Keyword Chicken, coriander, curry, galangal, laksa, lemongrass, shrimp, turmeric

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