Curry Laksa or Curry Mee🔥🔥 咖喱叻沙, Gālí lè shā
This authentic Malaysian flavor curry is spicy, flavorful, & SOO delicious that is perfect for any weather. Curry Laksa is a more common name around KL (& Southern parts of Malaysia) while Northern Malaysia calls it Curry Mee.🤤
__
Follow @veganbarrel 📸 Photo & Recipe: @woon.heng
Recipe (serves 3)
Ingredients:
3 servings noodles of choice
1/4 cup homemade sambal or Malaysian Curry Laksa paste
1 can 14oz [400ml] coconut milk
6 cups water or stock, a h&ful of curry leaves, oil for cooking, salt & coconut sugar to taste
Toppings:
10 fried tofu puffs
Homemade fried wontons filled with sautéed cabbage & carrot
1 small Japanese eggplant, fried or steamed
8oz King Oyster mushrooms, tear into pieces
1 cup veggie of choice
Sauté mushrooms in oil until golden & aromatic, then transfer to a bowl. Fry the eggplant, wontons, & drain them on a paper towel to absorb excess oil. Set aside.
To make the curry, add about 1/4 cup of homemade sambal (check my blog for recipe) into a tall pan or pot. Adjust the amount of sambal based on your preferred spicy level. Gradually add in the vegetable stock & bring the mixture to a rolling boil. Then, add in tofu puffs, coconut milk, & curry leaves. Season (used umami seasoning, salt) accordingly. Then, add the eggplant back into the curry & let it simmer for another 5 minutes.
Meanwhile, blanch mung bean sprouts, long beans, & YuChoy in hot water for 30 secs, then transfer to a bowl. Using the same pot, cook noodles as directed.
To serve, place cooked noodles in a bowl along with the blanched vegetables. Ladle hot curry over & top with fried wontons. Serve warm with more sambal & a squeeze of lime juice.
Curry Laksa Or Curry Mee🔥🔥 咖喱叻沙, Gālí Lè Sh
Thumbnail | Link
