Seafood Curry Laksa
85% asli · Malaysian
A luxurious variation of Curry Laksa, focusing on a generous mix of fresh seafood in a fragrant coconut curry broth.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns, peeled and deveined150g
- Mussels, cleaned200g
- Squid, cleaned and sliced100g
- Fish cakes, sliced100g
- Rice vermicelli noodles200g
- Coconut milk400ml
- Fish or seafood stock500ml
- Curry laksa paste100g
- Shallots2
- Garlic3 cloves
- Galangal2cm piece
- Lemongrass1 stalk
- Chilies2-3
- Turmeric powder1 tsp
- Shrimp paste (belacan)1 tsp
- Vegetable oil2 tbsp
- Bean sprouts100g
- Cilantro1 bunch
- Lime1
- Saltto taste
- Wateras needed
Langkah
- 1
Prepare the curry paste: Blend shallots, garlic, galangal, lemongrass, chilies, turmeric powder, and shrimp paste until smooth.
- 2
Heat vegetable oil in a large pot over medium heat. Add the curry paste and sauté until fragrant, about 5-7 minutes.
- 3
Pour in fish or seafood stock and coconut milk. Bring to a simmer.
- 4
Add sliced fish cakes and simmer for 5 minutes.
- 5
Add prawns, mussels, and squid to the simmering broth. Cook until seafood is just cooked through (prawns turn pink, mussels open, squid is opaque), about 3-5 minutes.
- 6
Meanwhile, cook rice vermicelli noodles according to package directions. Drain and divide among serving bowls.
- 7
Season the broth with salt to taste. Discard any unopened mussels.
- 8
Ladle the hot seafood curry laksa broth over the noodles in each bowl. Top with fresh bean sprouts and cilantro. Serve immediately with lime wedges.
