Curry laksa is a popular dish throughout Singapore and Malaysia. It’s everything you need in one bowl - noodles, chicken (or tofu!) and herbs covered in a spiced coconut broth.

LAKSA BLEND (1 portion = 1 ½ tbsp): paprika, turmeric, coriander, cumin, black pepper, fenugreek, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli, lemongrass, kaffir lime leaf, galangal, tamarind (tamarind and cornstarch), amchur

Allergens are listed in CAPITALS. May contain traces of celery and sesame

Curry Laksa Recipe:

PREP: 25 mins
COOK: 30 mins
HEAT: 3
SERVES: 4

You need:

500g diced chicken (thighs are best) or tofu and mushrooms for a veg/vegan version - cut into bite-size pieces
150g shallots or 1 medium red onion - roughly chopped
2 cloves of garlic - roughly chopped
Fresh ginger - roughly chopped to make 1 tbsp
1 lime - zested then halved for juicing
400ml full fat coconut milk
1 tbsp fish sauce or soy sauce for a veg/vegan version (any type)
1 tbsp tomato puree
1 tbsp sugar
Dried noodles for 4 (any type)
Your choice of mint, coriander, sliced red chilli, beansprouts, prawns and halved boiled eggs to garnish
1 portion of LAKSA BLEND (1 portion = 1 ½ tbsp)

Method:

Blend the shallots with the garlic, ginger, tomato puree, lime zest, sugar, fish sauce, LAKSA BLEND and ¾ tsp salt to a smooth paste (adding a splash of water if necessary)
Fry the paste in 2 tbsp oil for 5 minutes or until beginning to brown and stick to the bottom of the pan
Add the chicken, coconut milk and 500ml water. Cover and simmer for 20 minutes or until the chicken is cooked through and the broth has spots of red oil on the surface
Cook the noodles as per the packet instructions
Stir the juice of ½ the lime into the broth
Divide the noodles and chicken between 4 bowls and pour over the broth, then serve with your choice of garnishes and the remaining ½ lime cut into wedges on the side

Packaging format: 

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here