Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 lb. chicken breast, sliced
- 1 lb. rice noodles
- 1 can coconut milk
- 2 tbsp. curry powder
- 2 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 1 bunch cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Strainer
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat vegetable oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant.
3. Add chicken and shrimp. Cook until browned.
4. Add curry powder, fish sauce, and brown sugar. Stir until combined.
5. Pour in coconut milk and 4 cups of water. Bring to a boil.
6. Reduce heat and simmer for 10 minutes.
7. Add red bell pepper and bean sprouts. Cook for 5 minutes.
8. Season with salt and pepper to taste.
9. Serve curry laksa over rice noodles.
10. Garnish with cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Sodium: 900mg
Substitutions for ingredients:
- Shrimp can be substituted with tofu or mushrooms.
- Chicken can be substituted with beef or pork.
- Rice noodles can be substituted with egg noodles or vermicelli.
Variations:
- Add sliced hard-boiled eggs for extra protein.
- Add sliced jalapenos for extra heat.
- Use green curry paste instead of curry powder for a different flavor.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid a gritty texture.
- Use fresh ginger for the best flavor.
- Adjust the amount of curry powder to your liking.
Storage instructions:
Store leftover curry laksa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat curry laksa in a pot over medium heat until heated through.
Presentation ideas:
Serve curry laksa in individual bowls with lime wedges and cilantro on top.
Garnishes:
Cilantro, lime wedges, sliced jalapenos
Pairings:
Serve curry laksa with a cold beer or iced tea.
Suggested side dishes:
Spring rolls, fried wontons, or steamed dumplings.
Troubleshooting advice:
- If the curry laksa is too thick, add more water or coconut milk.
- If the curry laksa is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken and shrimp to an internal temperature of 165°F to avoid foodborne illness.
Food history:
Curry laksa is a popular dish in Southeast Asia, particularly in Malaysia and Singapore. It is a fusion of Chinese and Malay cuisine.
Flavor profiles:
Curry laksa is a spicy and savory dish with a creamy coconut milk base.
Serving suggestions:
Serve curry laksa hot with rice noodles and garnishes.
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Region: Indonesian