Sorry, you need to enable JavaScript to visit this website.
Penang Laksa Curry

Penang Laksa Curry

Penang Laksa Curry is a luscious Malaysian dish to discover: this spicy curry-flavored recipe is a must-try at least once in your life!

05 November, 2018
No votes yet

Type of dish

serves for


total time

0 HR 50 MIN


Peanut Oil
1 tbsp
6 cloves, minced
Chili Pepper
3 red, seeded and finely chopped
3 tbsp, fresh, minced
Curry Paste
2 tbsp, red
1 tbsp
Soy Sauce
1 tbsp, dark, plus extra as needed
Brown sugar
1 tbsp
1, juiced
Peanut Oil
2 tbsp
1 stalk, bruised
Chicken stock
1 1/4 l
Coconut milk
500 ml
Fish Sauce
2 tbsp, plus extra as needed
Rice Vinegar
2 tbsp, plus extra as needed
Rice Noodles
300 g, medium
400 g smoked fillet, skinless and pin-boned
1/2 stalk, thinly sliced
1/2, cut into thin batons


How to make a tasty Penag laksa curry

For the paste

  • Whisk together all the ingredients for the laksa paste in a small bowl until the sugar has dissolved.

For the broth

  • Heat the oil in a large casserole dish set over a moderate heat until hot.
  • Add the lemongrass stalk and saute for 2 minutes, stirring until fragrant.
  • Stir in the prepared sauce and cook for 2-3 minutes until slightly darkened in appearance.
  • Whisk in the stock and coconut milk, and bring to a rapid simmer.
  • Once simmering, reduce to a low heat and cook for 10 minutes.
  • Add the noodles and continue to cook for 5 minutes, stirring from time to time.
  • Add the fish and gently press down into the broth.
  • Cover with a lid and cook for 6-7 minutes until cooked through.
  • Season the broth with fish sauce, soy sauce, and rice wine vinegar to taste.

To garnish

  • Ladle the penag laksa curry into bowls.
  • Scatter with sliced lemongrass and mint leaves, and top with cucumber batons.

Search Recipes

Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

Next Recipe