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If you are having difficulty lately in the kitchen when it comes to obtaining your food perfect, you are not the only one. Lots of people have all-natural cooking ability however not quite sufficient know-how to cook with excellence. This Curry Laksa dish is an excellent start, very easy to prepare as well as scrumptious.

You need to prepare vegetable oil.
Use red curry paste.
Use mild curry powder.
You need to prepare sliced chicken thigh.
You need to prepare coconut milk (TCC or Ayam).
You need to prepare chicken stock.
Prepare potato.
Use zucchini.
Provide capsicum.
You need peeled prawns.
You need to prepare fish balls.
Provide tofu puffs (if using).
Use fish sauce.
You need to prepare sugar (if reqd).
You need noodles (200g for 2).
Prepare Bean shoots, boiled eggs and coriander leaves to serve.

This Laksa recipe is just like the laksa you get from real Malaysian laksa joints. You can't just dump Laksa - the iconic Malaysian spicy coconut noodle soup! Make Laksa paste from scratch or use store-bought laksa paste- either way, you'll love this flavorful Maylasian Soup with coconut milk. Curry Mee or also known as Curry Laksa (in the Southern part of Malaysia Curry Mee/Curry Laksa is a dish that's full of flavours-slightly creamy soup infused with coconut milk, the spiciness of the chilli.

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, chicken stock and potato. Simmer for 5 minutes..
Now add the zucchini, capsicum, prawns and fish balls, along with the tofu puffs (if using). Simmer for a another few minutes or until the prawns are cooked..
Stir through fish sauce and sugar and season to taste if more needed. Ladle over noodles and add bean shoots, boiled egg and coriander leaves..

Curry Laksa (Curry Mee) is a delicious spicy curried noodle soup with a variety of toppings. This is my family's version found mainly in the Klang Valley and its surrounding areas. Debbie Teoh (food writer, caterer, and cooking instructor) taught us how to make curry laksa in her family's kitchen in Melaka, walking us through the proper preparation of every element. Laksa refers to various types of curry noodle soups. Singaporean laksa uses a coconut curry broth that is complex, fragrant, and just the right amount of richness.

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