Singapore-Style Chicken Curry Laksa Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 6 dried Thai chiles, soaked and deseeded
  • 4 shallots
  • 3 garlic cloves
  • 2 lemongrass stalks (white parts only)
  • 1 (1-inch) galangal root, grated
  • 1 (1-inch) turmeric root (or 1 teaspoon powder)
  • 1 tablespoon belacan (shrimp paste)
  • 4 candlenuts (or macadamias)
  • 3 tablespoons cooking oil
  • 3 pounds chicken thighs, bone-in
  • 6 ½ cups chicken stock
  • 2 cups coconut milk
  • 4 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 7 ounces fried tofu or tofu puffs, halved
  • 28 ounces rice noodles
  • 10 ½ ounce bean sprouts, blanched
  • 1 ¾ cups Vietnamese mint leaves
  • 4 shallots, thinly sliced
  • 4 hard-boiled eggs, halved
  • Optional toppings:
  • 2 limes, cut into wedges
  • Fresh Thai bird's eye chiles, diced
Directions
  1. In a high-speed blender, blend the spice paste ingredients to a fine paste.
  2. Bring a large pot with oil to medium heat.
  3. Fry the paste 10-15 minutes until it's fragrant and the oil separates.
  4. Add the chicken.
  5. Brown for 5 minutes.
  6. Pour the stock into the pot.
  7. Simmer, covered, for 20 minutes until the chicken is cooked.
  8. Remove the chicken from the pot, shred the meat, and discard the bones.
  9. Return the meat to the broth.
  10. Add the coconut milk, fish sauce, and palm sugar, and let everything simmer for 5 minutes.
  11. Add the tofu. Simmer 2 minutes.
  12. Prepare the noodles according to the package instructions.
  13. To assemble layer the noodles, broth, chicken, tofu, bean sprouts, mint, fresh shallots, and egg halves.
  14. Serve immediately with the lime wedges and sliced fresh Thai chiles, if desired.