What is Laksa Curry? Simple, Delicious, and Rich Laksa Curry Recipe

How to Prepare Laksa Curry

• 1

  Prepare the Shrimp

  After washing the shrimp, place them in a bowl of diluted salt water to soak for a few minutes, then remove and let them drain.

  Peel the shrimp and place the shells in a separate bowl to use later for making the broth.

  After peeling the shrimp, use a small knife to make a shallow cut along the back to remove the shrimp vein. Gently squeeze the body of the shrimp to make the vein protrude slightly, then use your hand to pull it out.

  Place a pot on the stove, add the shrimp shells, and sauté briefly with minced garlic and shallots.

  When the shrimp shells turn red, add about 1 teaspoon of salt and stir well, then pour in 2.5 liters of water and let it simmer for about 30 minutes before straining out the shrimp shells and reducing the heat to low.

  Tip for Quickly Removing the Black Vein from the Shrimp’s Back:

  • Count backwards from the tail of the shrimp to the second groove connecting the two shell segments, insert a toothpick through this position and gently pull the black vein to remove it.
  • You don’t need to cut the back of the shrimp with a knife; you can also use a toothpick to gently pry the head part of the shrimp body, and you will see the black vein. Gently pull this black thread out, and the shrimp will be clean.

  

  

  
• 2

  Prepare other ingredients

  Peel the shallots and chop them into thin slices. Crush the garlic and remove the skin.

  Soak the dried shrimp and dried chili in a bowl of hot water to soften.

  Peel the ginger and galangal, then dice them for easier blending. Separate the white part of the lemongrass, while the upper part can be added to the shrimp broth to enhance the flavor.

  Place a pot on the stove, add 1 teaspoon of vinegar to prevent the eggs from cracking, and when the water starts to boil, add the chicken eggs and boil for about 5 – 6 minutes. Then, remove and soak the eggs in a bowl of ice water before peeling.

  Heat a pan on the stove, turn on medium heat, wait for the oil to heat up and start to sizzle, then gently drop the stuffed tofu into the hot oil to fry until golden brown on all sides, then remove to drain on paper towels for crispiness.

  Boil a pot of water, briefly immerse the noodles for about 40 – 50 seconds, then transfer the noodles to a colander, gently shake the colander to remove excess water.

  Tips for frying crispy, delicious tofu:

  • Wait for the oil to sizzle before adding the tofu to fry. Otherwise, the tofu will stick to the pan; when the oil is hot, the fried tofu skin will be golden and crispy, looking more appealing.
  • Do not fry with oil that is too hot and smoking, as the tofu will burn quickly.
  • If the tofu sticks to the pan, turn off the heat, tilt the oil to one side, and wait for the pan to cool down, and the tofu will release itself.
  • See more: Details on 4 ways to boil delicious soft-boiled eggs that are easy to make

  

  

  
• 3

  Cook curry

  Add ginger, galangal, the white part of the radish, 40g of garlic, 40g of fried onion, 5g of chili, and 30g of dried shrimp that has been softened along with 10g of coriander seeds, 10g of turmeric powder, 1 teaspoon of shrimp paste, and 8 macadamia nuts into a mortar or you can use a blender to grind.

  Put a pot on the stove, pour a little oil into the pot. Add the mixture you’ve just ground into the pot and stir constantly for 10 – 15 minutes. Add 1 spoon of shrimp broth into the pot. Mix everything together to create a thick, sticky mixture.

  Slowly pour the sauce mixture into the shrimp broth, stirring well over low heat. To make the dish more flavorful, you can season it with a little fish sauce and sugar to taste.

  Add shrimp into the pot to boil, pour in an additional 800ml of coconut milk, and stir gently. Finally, add fried tofu and sprinkle a little chopped rice paddy herb on top. Keep the heat low until you finish serving, then turn off the stove.

  

  

  
• 4

  Final product

  A pot of curry fragrant with a very eye-catching yellow color. When you sip a spoon of broth, you will feel the sweet taste from the shrimp shells, the rich creaminess of coconut milk, and a bit of spiciness from ginger and chili. The tofu is slightly chewy. You can blanch a little bean sprouts to eat along with it.