Nyonya-style chicken and coconut curry laksa
- January 2018
- Serves 4
- Hands-on time 30 min, simmering time 25 min
”The key component is the spicy laksa paste, which is a labour of love to make, but once it’s done you can keep it in the fridge for up to a month, ready to be turned into bowls of goodness whenever the mood strikes.” – Ping Coombes
- Dairy-free recipes
- 51.2g (15.2g saturated)
- 64.6g (3.1g sugars)
Nyonya cooking is a hybrid of Chinese and Malaysian cooking styles, typical of the Straits-born Chinese (also known as Perenakan Chinese) communities of Malaysia and Singapore. In step 6 you can use other ingredients you have to hand, such as tofu, salmon or cooked chicken or pork.
Poach the chicken/prawns and make the laksa broth up to 2 days ahead, then cover and chill. Make double the quantity of laksa paste and store in the fridge for up to 1 month.
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