Malaysian Curry Laksa

by Edward Daniel

Malaysian Curry Laksa
Prep time
Cook time
Total time
Most Laksa dishes tend to have shrimp as an ingredient – pretty soon, you have to learn to have to make your own dishes – which, is exactly what I did when I became a vegan...
Recipe type: Main
Cuisine: Vegan, Vegetarian
Serves: 6
  • 100g shallots
  • 6tsb peanut oil
  • 3 gloves of garlic, sliced
  • 2tsp galangal powder
  • 1tsp turmeric
  • 1tsp cumin powder
  • 2tsp coriander powder
  • 1tsp paprika
  • 400ml coconut milk
  • 1litre water
  • ½ lemon grass stick, trimmed and grounded
  • 200g tofu, sliced
  • 150g bean curd, sliced
  • 100g chestnut mushrooms, sliced
  • 1 pepper, sliced
  • 1tsb salt
  • pepper to season
  • 125g rice vermicelli
  • 100g beansprouts
  • Red chilies, sliced, to taste
  • Mint leaves
  1. In a large non-stick pan, place the shallots in 2 tablespoons of oil and cook until the shallots turn translucent.
  2. Add the garlic and cook for a further couple of minutes. Add the galangal, turmeric, cumin, coriander and paprika and combine well to form a marsala. Cook for a further couple of minutes.
  3. Add the coconut milk, water, lemon grass, tofu, bean curd, mushrooms and sliced peppers and simmer for about 10 minutes. When done switch off and add the remaining peanut oil and mint leaves to the laksa.
  4. Cook the rice noodles in a separate pan in boiling water for about 5 minutes.
  5. Serve the laksa over piping hot noodles. Garnish with beansprouts, sliced chilli and mint leaves.




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