Vegetable Curry Laksa

by Edward Daniel

Vegetable Curry Laksa came about purely because I was in Bali and was able to find fresh laksa leaves. For me this is an absolute treat as a chef. I get to experiment and to try new ingredients or ingredients available in other formats than I am used to in London. Also, I do not like to overcook my ingredients – so the beans and carrots in this dish retain their crunch flavour. I love this dish because you can taste the subtle flavours on both the laksa and curry leaves. This dish is for four servings.

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2tbs coconut oil
  • Small bunch of laksa leaves (or 2 tbs dried laksa leaves)
  • Small bunch of curry leaves (or 2 tbs dried curry leaves)
  • 6 garlic gloves
  • 1 inch of fresh ginger, grated
  • 1 medium size onion
  • 500ml coconut milk
  • 75g rice vermicelli
  • 5 shallots, chopped
  • 1tsp paprika
  • Pinch of salt
  • 150g long beans
  • 150g carrots


  1. Grind the curry and laksa leaves in a grinder.
  2. Sauté the leaves in the oil with the garlic, ginger and onions for about 3 to 4 minutes over a medium heat.
  3. Add the remaining ingredients. Stir periodically and cook for about 10 minutes or until the vermicelli is soft.

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