Chicken Curry Laksa

1Preparation

1. Blend all the paste ingredients with a little water until smooth.
2. Soak the noodles in hot water according to the package, then drain.
3. Slice the chicken thinly, cube the tofu and boil the eggs.

2Cooking

1. Fry the paste in the oil over medium heat for 8 minutes until it darkens and the oil separates.

   🔥 medium heat⏱ 8 min timer
2. Add the stock, coconut milk, fish sauce, sugar and salt and simmer gently for 10 minutes.

   🔥 medium heat⏱ 10 min timer
3. Add the chicken and cook 6 minutes until done, then the tofu for 2 minutes.

   🔥 medium heat⏱ 8 min timer
4. Blanch the bean sprouts for 30 seconds and drain.

   🔥 high heat⏱ 1 min timer

3Serving

1. Divide the noodles among bowls, ladle in the broth with chicken and tofu, and top with sprouts, egg, coriander and a lime wedge.

💡 Tips & common mistakes

• Fry the paste well until the oil shows; skipping this leaves the spices tasting raw (the common mistake).
• Do not boil the broth hard once the coconut milk is in, or it can split.

🔁 Substitutions

• No candlenuts? Use almonds or cashews in the same number.