- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Serving: For 4 People
Nutrition facts (per portion)
- Calories: 140 kcal
Singapore Curry Laksa Noodle
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Ingredients
- vegetable oil - 50 ml
- chicken stock - 1 litre
- grated palm sugar - 2 tablespoons
- chicken thighs - 450g
- Subheading
- coconut milk - 500 ml
- noodles - 400 g
Instructions
- In a stockpot, heat oil and fry the ground paste until quite toasted and oil starts to ooze from the paste
- Add chicken stock and prawn stock and bring to the boil
- Add bean curd, curry leaves, brown sugar and salt to taste
- Add coconut milk and reduce heat to gently simmer for 20-30 mins (to avoid curdling)
- Using a pestle and mortar or blender, grind garlic, dried prawns and chilli paste
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