seafood laksa (malaysian coconut curry)
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
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons laksa paste or make your own from scratch
- 3 tablespoons brown sugar
- 6 cups chicken or seafood stock
- 8 kefir leaves
- 1 can 13.5 oz coconut milk
- 1/2 cup lobster meat chopped
- 1/2 cup crab meat chopped
- 12 large shrimp peeled and deveined
- 4 large scallops cut into 4ths.
- juice from 1 lime
- 1 tablespoon fish sauce
- 8 ounces 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)
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Step 1Add 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.
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Step 2Add 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
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Step 3Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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