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Curry Laksa
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4.60 from 10 votes

Curry Laksa (Curry Mee)

Curry Laksa (Curry Mee) Recipe: is a popular hawker’s dish. Curry Mee/Curry Laksa is a dish that’s full of flavours–slightly creamy soup infused with coconut milk.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Malaysian Recipes
Cuisine: Curry
Keyword: Curry Laksa
Servings: 4 people
Calories: 220kcal
Author: Bee Yinn Low

Ingredients

  • 600 g (1.3 lb) shelled cockles/bloody clams, optional
  • 500 g (1 lb) prawns steamed and shelled; use the heads to sweeten the stock by liquidizing them with 500ml water
  • 3 to 4 pieces soaked cuttlefish heads
  • 200 g (7 oz) fried soya bean cubes/ tow pok, halved or quartered
  • 200 g (7 oz) cooked pig blood, cut into cubes, optional
  • 300 g (10½ oz) shredded, cooked chicken meat
  • 500 g (1 lb) blanched bean sprouts
  • 600 g (1.3 lb) blanched yellow noodles
  • 300 g (10 oz) blanched vermicelli/rice sticks
  • 1 kg (2 lb) grated coconut mixed with 4 litres water and squeezed for the coconut milk to be used as main stock

Seasoning:

  • 4 tbsp salt or to taste
  • 1 1/2 tablespoons rock sugar
  • 1/2 tablespoon MSG optional

Spices (finely ground):

  • 100 g (3½ oz) shallots
  • 25 g (1 oz) garlic
  • 3 tablespoons coriander seeds
  • 4 tablespoons chili paste
  • 2 tablespoons lemongrass
  • 10 peppercorns
  • 1/2 tablespoon belacan Malaysian shrimp paste granules

Chili oil:

  • 110 g (4 oz) chili paste
  • 25 g (1 oz) garlic, pounded
  • 175 ml oil

Instructions

  • Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig's blood, if used.
  • When the soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)

For the chili oil:

  • Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)

Notes

A Note from Rasa Malaysia:
In Australia, where there are many Malaysian and Singaporean immigrants, curry mee or curry laksa is simply referred as "laksa." However, curry laksa shouldn't be confused with the other famous laksa dish in Penang, which is "Assam Laksa"--a hot and sour noodle dish in fish broth.
Do try out this curry laksa (curry mee) recipe. If you have any questions about this recipe, don't hesitate to ask me.

Nutrition

Serving: 4people | Calories: 220kcal | Carbohydrates: 244g | Protein: 87g | Fat: 151g | Saturated Fat: 83g | Cholesterol: 521mg | Sodium: 8315mg | Fiber: 34g | Sugar: 35g