Real Recipes From Real Home Cooks ®

seafood laksa (malaysian coconut curry)

Recipe by
barbara lentz
beulah, MI

This is such a versatile dish since you can pick your own topping and proteins. Add chicken, pork or beef or don't use seafood at all. Tofu for vegetarian. Yum

yield 2 -4
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For seafood laksa (malaysian coconut curry)

  • 2 Tbsp
    coconut oil
  • 3 Tbsp
    laksa paste or make your own from scratch
  • 3 Tbsp
    brown sugar
  • 6 c
    chicken or seafood stock
  • 8
    kefir leaves
  • 1 can
    13.5 oz coconut milk
  • 1/2 c
    lobster meat chopped
  • 1/2 c
    crab meat chopped
  • 12 lg
    shrimp peeled and deveined
  • 4 lg
    scallops cut into 4ths.
  • juice from 1 lime
  • 1 Tbsp
    fish sauce
  • 8 oz
    rice noodles cooked according to package directions
  • toppings of choice like bean sprouts, microgreen, cilantro, scallions, lime wedges the skies the limit w

How To Make seafood laksa (malaysian coconut curry)

  • 1
    Add the oil to a large pot. Add the Laksa paste and brown sugar. Cook 1 minute until fragrant. Pour in the chicken or seafood stock and add the Kefir leaves. Simmer for 5 minutes. Add the coconut milk and simmer 5 more minutes. Add the lime juice and fish sauce. Taste and adjust for more lime or fish sauce.
  • 2
    Add the shrimp and cook 1 minute. Then add the scallops, lobster and crab meat. Cook 1 more minute and remove from heat. Remove Kefir leaves and discard
  • 3
    Place the rice noodles in a bowl. Ladle the curry over the noodles and top with favorite toppings. I used scallions, red onion, microgreen, cilantro and bean sprouts plus extra lime wedge.

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