20 Minute Chicken Curry Laksa | Recipe

keep calm + curry on.

spice guys finish first.

We’ve been craving chicken curry laksa lately and this 20 minute version is inspired by the versions we tried in Singapore! Already dreaming of going back + eating some, but until then, this will do the trick! In 20 minutes no less, but tastes like it’s been simmering for hours!

What’s in it

• 2 tbsp Thai red curry paste

• 5 cloves garlic 

• 1/2 chopped white onion

• 1/2 red bell pepper (optional) 

• 2 Birds Eye chillies 

• 3 tbsp curry powder

• 1 can coconut milk

• 1 lb skinless, boneless chicken thigh 

• 4 cups chicken stock

• 1/2 lb large shrimp or prawn (shell + head on) 

• 2 tbsp fish sauce

• 1 tsp sugar

• fish balls (optional)

• Fresh fish cake (optional)

• fried tofu puffs (optional) 

• Choice of noodles (we like vermicelli or fresh ramen noodles) 

Toppings: 

• jammy egg (boiled for 6 mins),

• beansprouts

• cilantro

• sambol

• shrimp or prawn oil (optional): we love this hack by Adam Liaw!

  • Add 1/4 cup of oil to a pot and fry up shrimp heads/ shells with 1/2 a white onion and 2 tablespoons tomato paste

  • Fry until oil and shells turn a deep red

  • Sift the oil out and top the laksa with the shrimp oil 

How to do it

• add oil to a hot pan, add curry paste cooking for 30 seconds to 1 minute 

• add white onions, garlic cooking through, then add sliced chicken fillets, birds eye chili, and red pepper. Cook until chicken is browned on all sides 

• Add curry powder and fry onto the chicken/ aromatics, then add the coconut milk and chicken stock 

• Add 1/2 of fish sauce and sugar. Simmer for 10 mins

• Add fresh fishcake, fishball, shrimp, tofu puffs, and remaining fish sauce/ sugar until cooked through (should be just a few mins for fresh ingredients)

• Top with bean soybean shoots, jammy egg, cilantro, sambol, fresh chilis, and shrimp oil