SEAFOOD LAKSA (MALAYSIAN COCONUT CURRY)

Seafood Laksa (Malaysian Coconut Curry) image

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 14

2 tablespoon(s) coconut oil
3 tablespoon(s) laksa paste or make your own from scratch
3 tablespoon(s) brown sugar
6 cup(s) chicken or seafood stock
8 kefir leaves
1 can(s) 13.5 oz coconut milk
1/2 cup(s) lobster meat chopped
1/2 cup(s) crab meat chopped
12 large shrimp peeled and deveined
4 large scallops cut into 4ths.
juice from 1 lime
1 tablespoon(s) fish sauce
8 ounce(s) rice noodles cooked according to package directions
toppings of choice like bean sprouts, microgreen, cilantro, scallions, lime wedges the skies the limit w

Steps:

Add the oil to a large pot. Add the Laksa paste and brown sugar. Cook 1 minute until fragrant. Pour in the chicken or seafood stock and add the Kefir leaves. Simmer for 5 minutes. Add the coconut milk and simmer 5 more minutes. Add the lime juice and fish sauce. Taste and adjust for more lime or fish sauce.
Add the shrimp and cook 1 minute. Then add the scallops, lobster and crab meat. Cook 1 more minute and remove from heat. Remove Kefir leaves and discard
Place the rice noodles in a bowl. Ladle the curry over the noodles and top with favorite toppings. I used scallions, red onion, microgreen, cilantro and bean sprouts plus extra lime wedge.