Curry laksa – Tean’s paste

I wanted to stock up on some sauces yesterday and we found ourselves at Wing Yip oriental store just around the corner from Brent Cross.   Whilst browsing, I stumbled upon Tean’s Curry Laksa Paste and added a packet to my basket, along with some yellow noodles and tofu. 

I didn’t bother with the usual laksa staples – beansprouts, fishballs, fishcakes, prawns and instead made do with what little ingredients I had at home.

Ingredients: (serves 2)

  • Tean’s curry laksa paste (I only used half a packet for the 2 of us)
  • 150ml coconut milk
  • 2.5 cups of water
  • a handful of cubed firm tofu
  • a few thin slices of chicken breast
  • a portion of yellow/egg noodles – pre cooked
  • a portion of rice noodles – pre cooked
  • 2 boiled eggs, shelled and halved
  • a good handful of mint leaves

Method

  1. It helps if you can pre-cook the noodles and eggs before you start with the sauce
  2. Mix curry paste, coconut milk, water, tofu and chicken slices in a pot and bring to a simmer (about 6 to 7 minutes)
  3. Divide equal portions of noodles into 2 bowls and top with boiled egg and mint leaves (reserve some leaves)
  4. Once the curry is simmering, add reserved mint leaves and bring to a boil
  5. Take the pot off the heat and divide the curry mixture, chicken and tofu into the 2 bowls (from step 3)
  6. Tuck in and don’t forget the bib!

Verdict – the curry was delicious! I should have bought more.

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