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Chicken Curry Laksa

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Chicken thighs, boneless skinless

4 tsp

Thai shrimp paste

1

Bean sprouts

1 tbsp

Coriander, ground

4

Garlic cloves

1

2-inch piece Ginger

3

Lemongrass stalks

2

Persian cucumbers, medium

3

Red chiles, dried

3

Shallots, medium

4

Thai chiles, red

4

Eggs, large soft

3 cups

Chicken stock or low-sodium chicken broth, homemade

2 14 ounce cans

Coconut milk

8 oz

Wide rice vermicelli

2 tsp

Curry powder

1

Kosher salt

2 tsp

Palm sugar or light brown sugar

1/2 cup

Vegetable oil

1 tsp

Cumin, ground

12

Tofu puffs