Succulent Seafood Curry Laksa with Coconut Rice – A Delectable Malaysian Fusion Dish!

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup jasmine rice, rinsed
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or vegetable broth
• 4 oz shrimp, peeled and deveined
• 4 oz firm white fish fillet, cut into bite
• sized pieces
• 1 cup bean sprouts, rinsed and trimmed
• 1/2 cup green onions, thinly sliced
• 1 tablespoon curry powder
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. In a medium saucepan, bring the coconut milk and chicken or vegetable broth to a boil over high heat.
2. Add jasmine rice, reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. In a large pot, heat 2 tablespoons of oil over medium heat. Add curry powder, coriander, cumin, turmeric, white pepper, salt, sugar, and cayenne pepper (if using). Cook for about 1 minute or until fragrant.
4. Stir in the remaining coconut milk and 2 cups of water, then bring to a boil. Add fish fillet pieces and cook for 3 4 minutes or until cooked through. Remove from heat and let it cool slightly.
5. Once cooled, use an immersion blender to puree the curry sauce.
6. Stir in the shrimp and return the pot to medium heat. Cook until the shrimp is pink and curry has thickened, about 3 4 minutes.
7. Serve the curry over coconut rice, garnishing with bean sprouts and green onions.

Chef’s Insight

The key to this dish is balancing flavors - sweet, tangy, and spicy. Adjust the amount of sugar or cayenne pepper to suit your taste preference.

Notes

For a vegan option, replace the shrimp and fish with tofu or vegetables of your choice. Adjust the fish sauce to taste.