Curry shrimp laksa from The Ultimate Pasta and Noodle Cookbook (page 394) by Serena Cosmo

  • fish sauce
  • galangal
  • Show all ingredients...

  • EYB Comments

    Can substitute safflower oil for grapeseed oil, additional grapeseed oil for peanut oil, and Sriracha sauce for sambal oelek.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy shallots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute safflower oil for grapeseed oil, additional grapeseed oil for peanut oil, and Sriracha sauce for sambal oelek.

  • Totallywired on January 05, 2019

    Great base to play around with. Laksa paste is terrific and could be scaled and frozen. Cook times a bit off - the 15 minute cook after adding the paste to let the flavours meld was too long, resulting in loss of tumeric colour and no discernible flavour improvement. Cook instead Indian curry style, just long enough for the oil to separate from the paste. Sweet savoury balance between stock and coconut milk is good, but amounts for both are extreme and unnecessary given the onion/garlic/ginger/laksa paste base. I easily cut in half. Subbed shrimp stock for chicken stock to good result, but given flavourful base water would suffice here. Note: ingredients don’t list bok choy, but called for in the recipe steps. Greens are welcome here, as might be a little fried ground pork. Step calling for oiling finished rice noodles unnecessary -just toss them in the broth.

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