Curry Laksa - hearty, rich, shiok!
bringing back memories of the school canteen!
as far as ‘laksa-type’ noodle dishes go, this is one of the easiest to prepare! unlike a Nyonya-style or Katong laksa which requires making a prawn stock beforehand, a classic Singaporean/Malaysian Curry Laksa has the pungency and spice forwardness of curry powder taking centre stage, while still being creamy, mild and light with the addition of coconut milk.
the ‘QQ’ texture of fishball makes gives a mouthful delight and it requires almost no cooking and less prep work!
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get ingredients for this recipe here!:
dried chilies
candlenuts
dried shrimp
turmeric powder
meat curry powder
fish sauce
coconut milk
fishball
quail eggs
taupok
yellow noodles
thick bee hoon
kway teow
laksa leaf
looking for other laksa recipes? check these out!:
Nyonya Laksa - slurpp-able SEDAP-ness!
while there are many versions of laksa throughout the region, the decadent Laksa Nyonya is the most popular in Singapore. even ‘Katong’ Laksa itself is based on the original Nyonya-style Laksa, using a flavour base of a rich prawn stock and thickened with coconut milk.
