Chicken & Tofu Laksa Curry

A feel good Chicken & Tofu Laksa Curry with homemade paste! Trust me, it doesn’t take ages to make fresh paste & the best part is, you can double the ingredients for it and freeze for next time. Have a thicker curry with rice or lighter on it's own or rice noodles. Skip the meat & make it vegan, or change the vegetables. So fresh and so divine - perfect for meal prep & leftovers.

Recipe below happy people:

Here’s what you’ll need

Prep Time: 15 minutes
Cooking Time: 15 minutes
Serves: 2 - 4

Paste
3/4 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric
1 tablespoon soy sauce / shrimp paste
1 tablespoon sesame / peanut oil
1 - 2 small shallots
4 garlic bulbs
1 salt piece galangal / ginger
6 cashew nuts
3 stalks lemongrass
2 - 3 red chillies (optional)
1 tablespoon lime juice
1 teaspoon coconut palm sugar

Stir Fry
1 tablespoon sesame oil
200ml coconut milk
2 cups chicken / vegetable stock
1 tablespoon lime juice
1 teaspoon coconut palm sugar
Kaffir lime leaves
1 cup shredded chicken breast, cooked
Mixed veg (broccoli, beansprouts, bok choy etc)

To serve
200g tofu, pan fried
Red Chilli
Cilantro & scallion

1. Blend all the ingredients for the Laksa paste and set aside.
2. In a large wok, heat the sesame oil on a medium high heat and add the paste. Stir fry for 2 - 3 minutes and add the coconut milk, stock, lime juice, sugar, kaffir lime leaves and bring to a boil. Simmer for 10 minutes, add chicken, vegetables & cook for a further 5 minutes. If it’s too thick, add a little bit more stock and adjust salt to taste. You can either have a thicker curry and eat with rice or a lighter curry and add rice noodles. Serve with tofu, chilli, fresh cilantro and scallion.

p.s. If you won’t want to prep the chicken & tofu earlier & prefer to multitask, you can do both whilst you cook the curry. Shallow fry tofu in sesame oil for 3 - 5 minutes on each side till crispy & boil pieces of chicken breast whilst the curry simmers and pull apart when ready.