seafood laksa (malaysian coconut curry)
This is such a versatile dish since you can pick your own topping and proteins. Add chicken, pork or beef or don't use seafood at all. Tofu for vegetarian. Yum
yield
2 -4
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For seafood laksa (malaysian coconut curry)
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2 Tbspcoconut oil
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3 Tbsplaksa paste or make your own from scratch
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3 Tbspbrown sugar
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6 cchicken or seafood stock
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8kefir leaves
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1 can13.5 oz coconut milk
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1/2 clobster meat chopped
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1/2 ccrab meat chopped
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12 lgshrimp peeled and deveined
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4 lgscallops cut into 4ths.
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juice from 1 lime
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1 Tbspfish sauce
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8 ozrice noodles cooked according to package directions
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toppings of choice like bean sprouts, microgreen, cilantro, scallions, lime wedges the skies the limit w
How To Make seafood laksa (malaysian coconut curry)
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1Add the oil to a large pot. Add the Laksa paste and brown sugar. Cook 1 minute until fragrant. Pour in the chicken or seafood stock and add the Kefir leaves. Simmer for 5 minutes. Add the coconut milk and simmer 5 more minutes. Add the lime juice and fish sauce. Taste and adjust for more lime or fish sauce.
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2Add the shrimp and cook 1 minute. Then add the scallops, lobster and crab meat. Cook 1 more minute and remove from heat. Remove Kefir leaves and discard
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3Place the rice noodles in a bowl. Ladle the curry over the noodles and top with favorite toppings. I used scallions, red onion, microgreen, cilantro and bean sprouts plus extra lime wedge.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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