Fragrant Laksa Curry with Tofu and Tempeh
Indulge in the aromatic flavours of Southeast Asia with this vibrant Laksa curry recipe. A harmonious blend of shallots, turmeric, galangal, lemongrass, and dried chillies, combined with creamy coconut milk, creates a rich and satisfying base for tender tofu and tempeh. Topped with rice vermicelli and crisp bean sprouts, this dish promises a tantalising experience for your taste buds.
Laksa Curry
Servings
4
servingsPrep time
45
minutesCooking time
20
minutesIngredients
2 sliced shallots
1 red onion (cut in 4)
5 cm of peeled turmeric
5 cm of peeled galangal
3 stalks chopped lemongrass
10 stalks of dried chillies
Handful of roughly chopped cashew nuts
3 tbsp shrimp paste
7 tbsp ghee or coconut oil
3 tbsp vegetable stock powder
475 ml thick coconut milk
150 g chopped tofu
100 g chopped tempeh
250 g rice vermicelli
200 g bean sprouts
Directions
- In a blender, combine sliced shallots, peeled turmeric, peeled galangal, chopped lemongrass, dried chillies, cashew nuts, and shrimp paste.
- Blend until a smooth paste forms, adding a little water if necessary. Alternatively, use a mortar and pestle to grind the ingredients into a paste.
- Cook rice vermicelli according to the package instructions. Drain and set aside.
- In a wok or large saucepan, heat ghee or coconut oil over medium heat. Add the blended paste to the hot oil and stir until it starts to “boil.” Sprinkle vegetable stock powder over the paste and mix well. Pour in thick coconut milk, stirring continuously until the sauce thickens, approximately 8-10 minutes.
- Once the sauce reaches the desired thickness, add chopped tofu and tempeh to the curry. Season with salt to taste and continue stirring for an additional 5 minutes to allow flavours to meld.
- Divide cooked rice vermicelli and bean sprouts into serving bowls. Ladle the fragrant Laksa curry over the noodles and bean sprouts. Garnish with additional toppings like fresh coriander, lime wedges, or sliced red chillies, if desired. Serve hot and enjoy the explosion of flavours in every spoonful!
Notes
- Add some Asian veggies to taste.
- Make some extra curry and freeze it for later!
