Ingredients for - Chicken Curry Laksa with Shrimp
How to cook deliciously - Chicken Curry Laksa with Shrimp
1. Stage
In a large heavy bottomed saucepan or a Dutch oven, heat 3 tablespoons canola oil over medium. Add shrimp heads and shells and cook until the bottom of the pot is browned and heads are pink, about 3 minutes. Continue to stir and cook until shrimp are a deep red and the oil begins to turn red, about 5 minutes. Add chicken stock and 2 cups of water and bring to a boil. Add chicken thighs and return to a boil. Reduce to a simmer and cook, stirring occasionally, about 25 minutes. Add clam juice and simmer 5 minutes; remove from heat.
2. Stage
Remove the chicken from the broth and transfer to a board. When cool enough to handle, remove and discard skin and bones. Shred meat with your fingers. Strain shrimp stock into a large bowl and discard cooked shells.
3. Stage
Heat remaining 3 tablespoons canola oil in a Dutch oven over medium low. Add laksa paste and cook, stirring often, 10 to 12 minutes. Add coconut milk and stock. Bring to a simmer and cook, stirring occasionally, 10 minutes. Stir in fish sauce, soy sauce, and sugar.
4. Stage
Bring a medium saucepan of water to a boil. Cook vermicelli noodles according to package directions; drain and rinse.
5. Stage
Bring stock to a boil and add shrimp and tofu puffs. Cook until shrimp are just cooked through, 3 to 4 minutes. Divide noodles and chicken among bowls and ladle warm broth, shrimp, and tofu puffs over top.
6. Stage
Top with fresh bean sprouts, a lime wedge, a dollop of sambal oelek, chopped herbs, and a jammy soft-boiled egg.
