Simple Curry Laksa by Elvis

This Simple Curry Laksa recipe was developed by @eatwithelvis. It’s complex and bold, with flavors NOT for the faint of heart. Our Laksa Noodles are the perfect vehicle for Mama Lam's authentic Malaysian curry paste, which is full of umami flavors from shrimp paste and heaps of heat from chili peppers. And when it’s Elvis behind the wheel, you can rest assured there'll be a hot cast iron pan and fall-off-the-bone meat involved.

Servings: 2
Time: Total 20 minutes, prep 10 minutes
Difficult Level: Easy 

Ingredients

• 1 tbsp vegetable oil

• 1 oz ginger, crushed

• 3 cloves garlic, whole

• 2 scallion heads with the remainder of the scallions sliced for garnish

• 2 Thai chili peppers, whole

• 1 lb. chicken wings

• 1 tbsp Mama Lam’s Malaysian Medium Traditional Curry Paste

• 1 tbsp Mama Lam’s Hot Sauce

• 200 ml coconut milk

• 400 ml chicken broth

• 1 heaping tbsp of peanut butter, optional

• 1 box of Nona Lim Laksa noodles

 *Equipment: A large nonstick skillet or cast iron skillet required for this recipe

Instructions

1. Bring skillet to medium-high heat, and add vegetable oil to sauté garlic, ginger, Thai chili peppers, and scallion heads for 1-2 minutes until aromatics begin to brown without burning.

2. Season chicken wings with salt & pepper and sear in same skillet that aromatics are cooking in on both sides of the chicken. Add Mama Lam’s Curry Paste & Hot Sauce to the same skillet and toss to coat.

3. Add chicken broth to the skillet until it is at a rolling boil and immediately bring heat down to a simmer for about 10 minutes, uncovered.

4. Add in your coconut milk and optionally, a heaping tablespoon of creamy peanut butter to thicken and flavor your broth. Stir contents of skillet carefully until peanut butter is incorporated, and then turn off the heat. Serve over Nona Lim Laksa noodles and garnish with sliced scallions.