How to Make Curry Laksa with Stuffed Vegies

This curry laksa recipe (minor tweaks notwithstanding) is courtesy of the Grand Hyatt Hotel, Kuala Lumpur, where the production crew and I stayed during our Street Eats Journey shoot in 2014.

Curry Laksa


For the soup –
2 onions, pureed
10 cloves garlic, minced
250 fresh big chillies, blended
50g dried shrimp, soaked and minced
1 bunga kantan (ginger flower bud), pureed
150g meat curry powder
50g coriander powder (optional)
2 stalks lemongrass, bruised
2L water
500ml coconut cream
3 stalks laksa leaves (Vietnamese mint aka daum kesum)
200mL cooking oil
5 Tbsps chicken powder
1 Tbsp sugar


  1. Combine onion, garlic, chilli, dried shrimp, ginger flower bud, curry powder and coriander powder, and mix to a paste.
  2. Sauté until oil separates, then add water, coconut cream and seasoning.
  3. Bring to a low simmer, adjust seasoning and pour over separately-blanched noodles and stuffed vegies to serve.

Stuffed Vegies


500g basa fillets, defrosted, cut into 3-inch strips
½ Tbsp chicken powder
½ tsp pepper
½ tsp sugar
2 tsps tapioca flour
50ml water
Variety of vegetables – eggplant, chillies, mushrooms and tofu, etc.
Oil for deep-frying


  1. Combine ingredients in a food processor and pulse to a paste.
  2. Cut slits into vegies & tofu, then stuff with fish paste filling.
  3. Heat oil to 180°C and deep-fry until done.
  4. Note: eggplant absorbs a lot of oil and is better dipped in oil then cooked in an air fryer for 20 minutes at 180°C.

Visit for more information about the Optimum HealthyFry air fryer used in this recipe


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