Authorfoodistisch
RatingDifficultyBeginner

Thank you so much for everyone who voted for me to get this CURRY LASKA box from @easycookasia_de ! It's my favorite cooking box from the 4 boxes I ordered! It was my first time having it and it was tasty! It came with the most foreign ingredients and my parents liked the dish too! As always the box helped my in not having to search for ingredients at an asian supermarket! I only had to buy a few ingredients additionally that I luckily had at home anyway!
.
Save 10% on your cooking box order in Germany from @easycookasia_de with my code: Foodistisch .

SaveShareShare

curry laksa

Yields1 Serving

📦Dry Ingredients in the box
✏ Fresh groceries to buy additionally

1

Soak the dried soy sticks in hot water for around 10minutes.
Meanwhile boil your eggs, peel them and half them,
Defrost your shrimps and peel them if needed.
Cut your coriander and drained soy sticks in small bite-sized pieces.

2

Heat 2 tbsp oil in a large saucepan/pot over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and begins to slide around saucepan when stirred, about 2 minutes. Add the coconut milk and cook, stirring, until you see fat swimming at the top. Add 900ml water, soy sticks. Reduce the heat and let it cook for another 12 min without a lid. .

3

Meanwhile in another pot cook 700ml water until it boils. Then add your vermicelli noodles and cook for 15 minutes. Stir occasionally so the noodles don't stick and burn at the bottom. Drain them and set aside.

4

Bring your curry to a boil; add shrimps and fish sauce. Reduce heat and simmer until shrimps are cooked through around 5 minutes. .

5

Assemble: Devide the vermicelli onto 4 bowls. Add the curry laksa on top. Garnish with the egg halves and coriander. Enjoy!

Category, CuisineCooking MethodTags, , , , , , , , ,

Ingredients

📦Dry Ingredients in the box
✏ Fresh groceries to buy additionally

Directions

1

Soak the dried soy sticks in hot water for around 10minutes.
Meanwhile boil your eggs, peel them and half them,
Defrost your shrimps and peel them if needed.
Cut your coriander and drained soy sticks in small bite-sized pieces.

2

Heat 2 tbsp oil in a large saucepan/pot over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and begins to slide around saucepan when stirred, about 2 minutes. Add the coconut milk and cook, stirring, until you see fat swimming at the top. Add 900ml water, soy sticks. Reduce the heat and let it cook for another 12 min without a lid. .

3

Meanwhile in another pot cook 700ml water until it boils. Then add your vermicelli noodles and cook for 15 minutes. Stir occasionally so the noodles don't stick and burn at the bottom. Drain them and set aside.

4

Bring your curry to a boil; add shrimps and fish sauce. Reduce heat and simmer until shrimps are cooked through around 5 minutes. .

5

Assemble: Devide the vermicelli onto 4 bowls. Add the curry laksa on top. Garnish with the egg halves and coriander. Enjoy!

SINGAPOREAN CURRY LAKSA
IngredientsDirections