Easy Malaysian Laksa Curry
This rich, sweet, savoury, and delicious dish takes just 10 minutes to make. We developed this recipe when our friend, Dr. Rupy, came around to shoot a recipe video. His mum is from Malaysia, and he didn’t believe we could cook a laksa curry in 5 minutes that would taste as good as his mum’s! We proved him wrong, and here’s the delicious recipe. We’ve adjusted the original to be low FODMAP and allowed an extra 5 minutes so you can take your time and enjoy it even more.
Takes
Serves 4
Ingredients
For the Paste:
- 2 cloves garlic
- Thumb-sized piece of fresh ginger
- 1 tbsp turmeric powder
- 1 red chilli
- Juice of ½ lime
- 1 tbsp maple syrup
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 400 ml full-fat coconut milk
- 160 ml water
- 3 tbsp tamari
For the Rest:
- 2 tbsp oil
- 2 nests of rice noodles or buckwheat noodles, 100g
- 120 g tofu or tempeh
- 2 tbsp tamari
- 1 carrot
- ½ courgette
- Lime for serving
- Coriander or basil for serving
- Red chilli for garnish
Instructions
- Boil the kettle. Pour the boiling water into a saucepan and cook the noodles according to the package instructions.
- Place all the paste ingredients in a blender and blend until smooth. Grate the carrot and half of the courgette.
- Finely chop the tofu or tempeh into small bite-sized pieces.
- Heat 2 tbsp of oil in a non-stick frying pan over high heat. Once hot, add the tofu or tempeh and fry until browned on all sides. Add the 2 tbsp tamari and stir quickly, spreading the tamari around to coat the tofu or tempeh.
- Add the grated carrot and courgette to the pan along with a generous pinch of salt. Cook for 1-2 minutes. Then, add the paste and cook for another minute.
- Using a slotted spoon, remove the noodles from the stock and add them to the frying pan. Finally, add the coriander or basil and heat for a few seconds.
- Serve with a garnish of finely sliced red chilli and a wedge of lime. Enjoy!