Laksa is traditionally one of those dishes that develops its flavours over time, which can rule it out during busy weeknights. But hold onto your hats, people: this super-fast, super-tasty version will be ready to eat in just 15 minutes! Enjoy a creamy, rich broth and all the trimmings, sooner than you think.
Easy Curry Laksa
2 tbsp vegetable oil
2 tbsp Thai red curry paste
2 tbsp curry powder
200g (7 oz) sliced chicken thigh fillets
400ml (13.5 fl oz) can coconut milk
4 cups chicken stock
400g (14 oz) peeled prawns (optional)
200g (7 oz) Asian fish balls (optional)
12 fried tofu puffs
2 tbsp fish sauce
1 tsp sugar
800g (1.7 lb) cooked noodles, to serve
Bean shoots, boiled egg and coriander (cilantro) leaves, to serve
- Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk and chicken stock. Simmer for 5 minutes.
- Now add the prawns and fish balls (if using), along with the tofu puffs. Simmer for a another few minutes or until the prawns are cooked.
- Stir through the fish sauce and sugar and season to taste with extra if needed. Ladle your laksa over the noodles and top with bean shoots, egg and coriander leaves.
