Laksa curry is one of Malaysia's most popular dishes. Be sure to strain the soup before serving, for a silky smooth dish that's full of flavour.
- 1 cup oil
- 1 tbsp minced garlic
- 1 onion, finely minced
- 10 shallots
- 1 tbsp turmeric
- ¼ cup lemongrass powder, plus 1 tbsp extra
- 2 long chillies
- ½ cup curry powder
- 2 tsp chilli paste
- 2 litres chicken stock
- 2 tsp ground coriander
- 1 tsp ground cumin
- 4 cups (1 litre) coconut milk
- 2 tbsp salt
- 1 tbsp sugar
- boiled egg
- cooked chicken maryland, meat picked
- fried tofu
- shallow-fried eggplant
- cooked wontons
- cooked prawns
- cooked barbecued pork
- rice noodles
- egg noodles
- bean shoots
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat oil in a large frying pan on medium-high heat. Cook garlic for 1 minute, or until fragrant. Add onion and cook, stirring, for 2 minutes.
- Use a sharp knife to mince together shallots, turmeric, lemongrass and chilli. Add to pan and stir to combine.
- Add curry powder and chilli paste. Cook for 3–5 minutes, or until oil separates.
- Heat chicken stock in a large saucepan over medium-low heat. Add curry paste and stir to combine. Bring to the boil and cook for 20 minutes.
- Stir in ground coriander, ground cumin and extra lemongrass powder.
- Add coconut milk and stir to combine. Season with salt and sugar.
- Strain laksa and discard solids.
- Layer your choice of accompaniments into a bowl. Top with laksa.
- Skim a little of the chilli oil from saucepan and drizzle over surface. Serve.