Description
Little Nyonya's Curry Laksa Paste is an aromatic, Singapore-style curry paste which includes chilli, lemongrass, turmeric, candlenuts; and a medley of Asian spices like star anise, clove, cumin and cardamom. Best served with Laksa noodles.
Singapore Laksa is very similar to the 'Lemak Laksa' or 'Siam Laksa' in Penang - both are creamy and coconut-based. Strangely, while Singapore Laksa is a delicious staple that can be found easily throughout the island, a good Lemak Laksa in Penang remains somewhat elusive to this day.
Cooking Time: 20 minutes
5 servings
You will need
1 pack of Curry Laksa Paste (250g)
Chicken and prawns
White or brown rice vermicelli, or noodles of your choice
250ml coconut milk
Long beans
Fish cake
Beansprouts
Spring onions (Optional for garnish)
- Combine 500ml of water with Laksa paste and boil for 10 minutes.
- Boil chicken and prawns in the Laksa soup, and remove when cooked.
- Cook vermicelli, long beans, fish cake and beansprouts separately.
- Add 250ml coconut milk to the Laksa soup. Add water to the consistency you require.
- Put together a bowl of cooked vermicelli, long beans, fish cake, beansprouts, chicken and prawns. Add Laksa soup, garnish with spring onions and serve. Makes 5 portions.
Storage tips
Store any unused portions in an airtight container for 3-5 days in the refrigerator.
Can be kept in the freezer for up to a month.