Malaysian Curry Laksa

February 27, 2015

Curry Noodles

Summer? Spicy? Curry? Curry Laksa or known as Curry Noodles?

... hmmm not the best combination ever!!!

But when you have 'cravings' anytime is a good time for 'curry', 'spicy' noodles... even though its middle hot summer months :D

This curry noodles will taste better with cockles (kerang), unfortunately... I cant find any here, and even if I did find some, I'd be hesitant to add to my bowl of noodles.... in fear of hepatitis :(

... long list of ingredients and steps to make this scrumptious meal might be a little bit daunting, a bit too much work but after eating home cooked ... cooked with love curry noodles... you wouldn't want to eat out ;P... plus you can go for second...third helping too.

You may want to try some others noodles dishes that Malaysian love to devour :D ~ Noodles in Sweet potato broth or known as Mee Jawa  or other street food noodles :D

Curry Noodles

Malaysian Curry Laksa/ Curry Noodles

Serve 6

1 kg of cooked Hokkien noodles
1 cup of beansprout
2 cooked chicken breast - shredded

Chilli Paste

Ingredients A
50 g dried chillies
(soaked in hot water for 15mins & drained)
200 g onions/shallots
2 cloves garlic
2 stalks of lemon grass

Ingredient B
tablespoon coriander seeds
1 teaspoon cumin seeds        
1 tsp fennel seeds        

Ingredient C
¼ tsp turmeric powder
1 cup vegetable oil
1 Tbsp sugar
  1. Blend ingredients A to fine paste (may require adding a little bit of water/oil to assist the blending).
  2. Grind seeds (ingredient B) to fine powder
  3. Mix well ingredients A, B and turmeric powder
  4. Heat up oil (medium)
  5. Fry the mix in medium heat until oil separates from the mixture (approximately 20-30 minutes)
  6. Add sugar and salt to taste
  7. Remove from heat
Prawn and Beans Condiment

150 g string beans/french beans
150 g fresh medium size prawns
1 tablespoon fish curry powder
50 ml coconut cream
50 ml water
1/3 portion of prepared chilli paste (above)
  1. Wash and cut beans to 2.5cm (1 inch) lengths
  2. Shelled and devein the prawns
  3. Stir fry the beans, curry powder and chilli base in medium heat for 2 minutes
  4. Add prawns and coconut cream and mix thoroughly
  5. Add water and bring mixture to boil in high heat
  6. Add sugar and salt to taste (if required)
  7. Remove from heat
Curry Broth

2 sticks of lemon grass (head smashed)
350 ml coconut cream 
2 litre water
1/3 portion of prepared chilli base
20g dried anchovies (from Asian grocer)
20 pcs fried bean curd puff (from Asian grocer)
  1. Wash anchovies and place in a muslin bag (optional)
  2. Half the bean curd puff
  3. Slow boil chilli paste, lemon grass, anchovies and water for 20-30 minutes
  4. Add coconut cream and bean curd puffs
  5. Bring mixture to boil
  6. Add sugar and salt to taste

  1. Blanch cooked Hokkien noodles in hot water for 1 minute (to get rid of oil coating the noodles). 
  2. Drain and wash under cold water. 
  3. Strain in colander. 
  4. Place about a handful of noodle in a bowl. 
  5. Ladle soup, and top with condiments : beansprouts, prawn with beans, cooked chicken and chilli paste. 
  6. Serve hot


  1. So appetizing and delicious! There ain't tofu there? Thought that fried slice next to green bean is the tofu..

    1. You are right Angie, that's tofu next to the green bean, fried bean curd puff or Tofupok (thats what we call it in Malaysia :D)

  2. Mouthwatering! This is a dish I very much love.



  3. I loved this recipe!



  4. OMG, this looks so good! Love turmeric and cumin and all the listed ingredients mixed together! Such a decadent meal, Lisa!