Ingredients with Measurements:
- 1 pound of rice noodles
- 1 can of coconut milk
- 2 cups of chicken broth
- 2 tablespoons of curry powder
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 pound of chicken breast, sliced
- 1 cup of bean sprouts
- 1 cup of sliced mushrooms
- 1 lime, cut into wedges
- 1 bunch of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Blender or food processor
Step-by-step instructions:
1. Soak the rice noodles in a large bowl of hot water for 10-15 minutes until they are soft. Drain and set aside.
2. In a blender or food processor, blend the coconut milk, chicken broth, curry powder, fish sauce, and brown sugar until smooth. Set aside.
3. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
4. Add the sliced chicken breast to the pot and cook for 5-7 minutes until browned.
5. Pour the blended curry mixture into the pot and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the chicken is cooked through.
6. Add the bean sprouts and sliced mushrooms to the pot and cook for an additional 2-3 minutes until they are tender.
7. Season with salt and pepper to taste.
8. Divide the rice noodles into bowls and ladle the curry laksa over the top.
9. Garnish with cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 50g
Protein: 25g
Sodium: 800mg
Sugar: 8g
Substitutions for ingredients:
- Shrimp or tofu can be used instead of chicken.
- Any type of mushroom can be used.
- Soy sauce can be used instead of fish sauce.
Variations:
- Add sliced red bell pepper or jalapeño for extra heat.
- Use different types of noodles such as egg noodles or udon noodles.
- Add hard-boiled eggs or fried tofu for extra protein.
Tips and tricks:
- Soak the rice noodles in hot water before cooking to prevent them from sticking together.
- Use a blender or food processor to blend the curry mixture for a smoother consistency.
- Adjust the amount of curry powder and fish sauce to your taste preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry laksa in a pot over low heat until heated through.
Presentation ideas:
Serve the curry laksa in bowls and garnish with cilantro and lime wedges.
Garnishes:
Cilantro and lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the curry laksa is too thick, add more chicken broth or water to thin it out.
- If the curry laksa is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
Make sure to cook the chicken thoroughly to prevent any foodborne illnesses.
Food history:
Curry laksa is a popular Malaysian dish that originated from the Peranakan culture, which is a mix of Chinese and Malay cultures.
Flavor profiles:
Curry laksa is a spicy and creamy dish with a blend of curry spices, coconut milk, and fish sauce.
Serving suggestions:
Serve the curry laksa hot and enjoy as a main dish.
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Region: Malaysian