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  • Prawn Curry Laksa

    1 vote
    Prawn Curry Laksa
    Prep: 30 min Cook: 30 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    >
    While the inherent sweetness of the prawn broth is maintained, the coconut milk yield a rich and creamy flavor, counter balancing the spicy taste.

    Ingredients

    • For the broth
    • 1 or 2 cups prawn shells or/and heads
    • 1/2 liter water
    • 1 tbsp dried red chili paste
    • 1 tbsp fish curry powder - mix with water for a thick paste
    • 1 tbsp onion paste
    • 1/2 tbsp garlic paste
    • 1/2inch belacan/shrimp paste
    • 1 cup thick coconut milk
    • Other ingredients (as needed)
    • Noodles (any type you prefer) - blanched to soften
    • Fresh prawns - cleaned and de-veined - blanched in the broth
    • Spring onions - sliced
    • Red chilies - sliced
    • Green Chilies - sliced
    • Lime wedges
    • 3 tbsp oil
    • salt for taste

    Directions

    1. Simmer prawn shells/heads in water to extract broth (will take about 1/2 hour).
    2. Drain and keep aside.
    3. Fry onion, garlic and shrimp paste in oil for about 2-3mins.
    4. Add chili paste and curry powder.
    5. Continue frying till oil splits.
    6. Pour broth and season with salt.
    7. When broth reduces to three quarter or half, pour in coconut milk.
    8. Meanwhile, assemble noodles and prawns.
    9. Pour broth over and garnish with spring onions, red and green chilies.
    10. Serve with lime while piping hot.

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