Asian Curry Kits
Malaysian Laksa Curry
3 Simple Steps | Ready in 10 mins
This curry is a symphony of satisfying Malaysian-inspired spices. Perfectly complemented with the nuttiness from cashews, vibrancy from turmeric root, aroma from galangal and lemongrass, tang from tamarind and sweetness from coconut milk, which all come together in a deliciously fragrant, moreish broth.
Perfect served with noodles, vegetables and seafood, chicken, tempeh or tofu.
Origin Story
It is thought that Laksa was borne out of a historic marriage of different food cultures during the Southeast Asian spice trade in the 16th century. Chinese traders would settle in the communities of the Malay islands and, soon, their cultural food traditions started to influence the local Malay cuisine. The Chinese cooking styles were married with the local ingredients – such as chillies, tamarind and coconut milk.
Laksa was one of the many delicious dishes that resulted as a fusion of the two cuisines. However, over the centuries, many variants of the dish have been created, which speaks to how rich and complex Laksa’s story is.
Our rendition includes a spice blend and other ingredients, resulting in delicious depths of flavour that will take your tastebuds on a culinary adventure.
Information
Sometimes the coconut sauce separates, do not let this worry you!
Cooking instructions
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp oil in a small pan. Add the whole chilli for extra heat and fry for 10 seconds.
- Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce. Simmer for 1-2 minutes.
- Stir in the coconut sauce, 100ml veg or chicken stock and the makrut lime leaves from spice pouch. Simmer for 3-5 minutes, or until the fresh ingredients are cooked through. Serve over a bowl of freshly cooked noodles or rice. Finish with a squeeze of lime and garnish as you like.
Serves 2-3 with rice or noodles.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- Try a seafood version and serve on a bed of noodles with the optional additions of tofu puffs, beansprouts and boiled, halved eggs and garnish with fresh Asian herbs.
- For a delicious vegetarian version, use a mix of fresh vegetables – such as mangetout, pak choi, Tenderstem brocoli, aubergine or julienned carrot – and tofu puffs, firm tofu, tempeh or seitan.
For a delicious new take on the dish, cook a chicken curry-style laksa by omitting the stock and serve with coconut rice.
Coconut Cream (48%), Water, Lemongrass, Cashew Nuts, Sugar, Tumeric Root (1.6%), Galangal Root, Sunflower Oil, Salt, Dry Spices, Garlic, Rice Flour, Ginger, Red Chillies, Soy Sauce (Water, Soyabeans, Wheat, Salt), Tamarind, Kaffir Lime Leaves, Onion Powder.
For all allergens see ingredients in bold.
May also contain Celery, Milk, Mustard, Nuts and Sesame.
No artificial flavours, colours or preservatives.
Suitable for Vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days.
Do not use if pouch is bloated or leaking.
Not suitable for microwave use.
Nutrition Information
| Typical Values | Per 100g |
|---|---|
| Energy | 704kJ/170kcal |
| Fat | 14g |
| of which saturates | 9.4g |
| Carbohydrate | 7.9g |
| of which sugars | 4.4g |
| Fibre | 2.5g |
| Protein | 2.3g |
| Salt | 1.7g |
