Curry laksa noodles to spice up your weekend.? Thank you @bestofvegan
for the feature?
Happy Saturday, friends?. Curry laksa/mee is my favorite hawker’s stall dish from Malaysia. Adding belacan (shrimp paste) makes Malaysian curry stands out from others. Although I did not use belacan, the homemade chili paste gives this coconut infused soup a taste that will satisfy your?️food cravings.?
Recipe (serves 2)
~ Dried noodles of your choice (used udon) – cook based on package instructions
~ 3 tablespoons chili paste (check highlights too)
~ handful of curry leaves, 2 tablespoons of each: shallots, garlic, 2 teaspoons finely chopped ginger
~ 4-5 cups of veggie stock
~ 1/2 – 3/4 cup coconut milk
~ salt to taste
Chili paste ingredients (used in a lot of my other recipes):
~ blend together 1/2 lb fresh deseeded red chili, 1/4 cup chopped shallots, 5 cloves garlic, 1 small knob turmeric, 1 small chunk galangal, handful curry leaves, oil (enough to keep blender going)
~ tamarind juice, sugar, salt – to taste ✔️In a heated pan with 2 tablespoon oil, pour in blended chili & cook until chili turn dark red & aromatic. Season with salt, sugar & tamarind juice accordingly & continue to stir until the oil starts to separate from chili. Adjust sugar amount to your preference, start with 3 teaspoons & increase gradually. Once cooled, refrigerate or freeze extra for longer shelf life.
?Curry how to: In a big tall pan with 1 teaspoon oil, sauté shallots, garlic & ginger until fragrant. Add in chili paste & veggie stock, bring it to boil. Lower heat to simmer. Season accordingly & add curry leaves. Finally stir in coconut milk before serving. Season accordingly ☺️
?Toppings suggestions: grilled eggplants, blanched okra (be sure not to cook with soup for too long) & green beans, tofu puffs (my fav), homemade dumplings (potstickers style), squeeze of lime juice (soo good)
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