Penang Laksa Curry

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!

November 5, 2018

Type of dish

serves for

4

total time

0 HR 50 MIN

ingredients

groundnut oil
1 tbsp
Garlic
6 cloves, minced
Chili pepper
3 red, seeded and finely chopped
Ginger
3 tbsp, fresh, minced
curry paste
2 tbsp, red
Sriracha
1 tbsp
Soy sauce
1 tbsp, dark, plus extra as needed
Brown sugar
1 tbsp
lime
1, juiced
groundnut oil
2 tbsp
lemongrass
1 stalk, bruised
Chicken stock
1 1/4 l
Coconut milk
500 ml
fish sauce
2 tbsp, plus extra as needed
Rice wine vinegar
2 tbsp, plus extra as needed
rice noodles
300 g, medium
Haddock
400 g smoked fillet, skinless and pin-boned
lemongrass
1/2 stalk, thinly sliced
Mint
leaves
cucumber
1/2, cut into thin batons

Preparation

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.

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