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Laksa Curry

  • Chicken
  • Seafood
  • Vegetable
Time40 Minutes Time4 TimeAsian
Laksa Curry

What do you get when you pair a creamy coconut broth with our nutty, savoury Satay seasoning? A silky, fragrant, comforting curry packed with INSANE umami flavours that you’ll want to eat every day of the week…
We use the seasoning in the Laksa Broth AND to cook the chicken to really dial up those satay flavours. It’s perfect Autumnal comfort food.

ingredients

For the Laksa Broth: 

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1-2 red chillies, chopped (optional for extra heat)
  • 2 tbsp Satay seasoning
  • 2 tbsp Laksa curry paste
  • 400ml coconut milk
  • 3 cups chicken or vegetable stock
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp light brown sugar
  • Juice of 1 lime
  • 200g egg noodles
  • 200g cooked chicken breast, tofu, or shrimp – marinated half an hour before cooking with a squeeze of lime and 1 tbsp of satay seasoning.

Garnishes (optional):

  • Crispy fried shallots
  • Sliced red chillies
  • Handful of fresh coriander
  • Lime wedges, for serving
  • Chopped peanuts

Buy the items

Satay Seasoning
Satay Seasoning
200g £8.99
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Directions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic and red chillies, sautéing for 2-3 minutes until fragrant and softened.
  2. Stir in the Laksa paste and satay seasoning, cooking for another 1-2 minutes to release the flavours.
  3. Pour in the coconut milk and stock, stir to combine. Add the fish sauce, soy sauce, and sugar, then let the broth simmer gently for about 10-15 minutes to allow the flavours to meld together.
  4. While the broth is simmering, cook the noodles according to the package instructions, then drain and set aside.
  5. Cut the cooked protein into bite sized pieces.
  6. Divide the noodles into serving bowls, then top with the protein, ladle over the hot satay-laksa broth, garnish with fresh limes and coriander and your choice of garnishes.

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