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Malaysian Chicken Laksa Curry

Laksa is a popular spicy noodle soup from the Peranakan culture. My version of Malaysian chicken laksa curry features chicken (or swap for prawns) and packs a very authentic flavor! Say goodbye to your store-bought Laksa paste, this will be the only recipe you'll ever need.
5 from 54 votes
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Course: Dinner, Lunch, Main Course
Cuisine: Malaysian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

Laksa paste

  • 8 whole dried red chilies soaked in hot water
  • 2 tablespoons dried shrimps
  • 2 tablespoons candlenuts macadamia nuts, casshews
  • 1 tablespoon coriander seeds
  • ½ tablespoon cumin seeds
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon shrimp paste
  • 1- inch piece galangal
  • 5 cloves of garlic
  • 1 medium size onion chopped
  • 2 stalks of lemongrass white part only

Curry

  • 2 tablespoons vegetable oil
  • 2 boneless skinless chicken thighs cut into pieces
  • 2 cups chicken stocks
  • 1 can coconut milk 14 0unce
  • 6 - 8 pieces of Tofu puffs *
  • 7 ounces rice noodles
  • 1 teaspoon salt
  • 2 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon lime juice

For garnish

  • 1 tablespoon Sambal Oelek optional
  • Chopped Thai red chilies
  • Chopped cilantro

Instructions

  • Mix all the ingredients given under laksa paste and put them in a food processor and blitz them until you get a paste-like consistency. Set aside.
  • Fill a medium saucepan with water and bring it to a boil on high heat.
  • Turn off the heat and add the noodles. let the noodles sit in hot water for 5 minutes. Once the noodles soften, drain and rinse them under cold water. (Make sure you read the cooking instructions on the packet as it might vary according to brand)
  • Heat vegetable oil in a pan on medium flame, add 2 tablespoons of the Laksa paste, and sauté for 3-4 minutes or until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes until the chicken changes color from pink to white.
  • Add chicken stock and coconut milk. Bring it to a boil. Cover and cook for 7 minutes.
  • Add tofu puffs, salt, sugar, fish sauce, and lime juice. Adjust the seasoning as per your taste. Turn off the heat.
  • In a bowl, divide cooked rice noodles. Pour the curry over the noodles. Garnish with chopped cilantro, chopped Thai red chilies, and Sambal Oelek.
  • Serve warm and enjoy.