Chicken Curry Laksa

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)
CAL
1061
FAT
234%
CHOL
54%
SOD
66%

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Ingredients for 8 servings

2 tsp of curry powder

1 tbsp of red chilli powder

1 tbsp of coriander powder

4 tbsp of dried shrimps (soak in water to soften it)

6 candlenuts or macadamia nuts (roughly chopped)

4 cm of fresh tumeric

8 hot chillies (de-seed or reduce number of chillies according to taste)

l7cm of fresh ginger, peeled and sliced

8 large shallots, roughly chopped

5 -8 cloves of garlic (depending how much you love garlic)

2 tbsp of dried shrimp paste or belacan

2 tsp of salt

1 – 2 tbsp of sugar (optional) – Just taste and add more if you prefer a sweeter sauce

3 stalks of lemongrass, a third from the bottom. Bruise and chop roughly

Peanut oil

6 cups of thin coconut milk or 2 cups of coconut cream mixed with 1L of water

4 cups of chicken stock ( I added some curry leaves when making the chicken stock)

Chicken drumsticks or you can choose to use shredded chicken

Tofu puffs

Egg noodles or rice vermicelli (not too fussy about what kind of noodles you use. And I used 100g of noodles for each portion

Boiled chicken or quail eggs

String beans or bean sprouts (or your choice of vegetable)

Coriander leaves, finely shopped

Crispy fried shallots (optional)

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