Malaysian curry laksa or curry mee is one seriously tasty meal in a bowl. Big curry flavours. Coconut milk. Lemongrass. Chicken. Or shrimp. Or both. And noodles. There’s nothing here not to love.

It’s spicy. Creamy. Deeply satisfying. It’s soup that eats like a meal. One big bowl of delicious. Call it what you want. It’s just good eating.

Curry mee please

I love everything about curry laksa. Even the name is perfect. Curry mee.

Walk into a Malaysian restaurant and say “curry me”. This is what you’ll get. And you’ll leave happy.

You could also ask for laksa lemak. That’s another name for it. I think it depends on where the cook is from. Different names. Same great dish.

It’s taken me too long to do this recipe. My bad. I’m an Asian soup addict. I’m a curry addict. This is all of that rolled into one. I should have shared it years ago.

Spoon with shrimp and noodles from the front. - 1

Curry laksa is what happens when India visits Malaysia

I’m not a historian. And I’m probably wrong about this. But to me curry laksa tastes like Indian slammed up against south east Asian flavours. With some Chinese noodles tossed in for good measure.

So I approach curry mee a little different than most. I put some Indian technique into the mix. Not a lot. Just one little trick.

When I cook Indian I bloom the spices in oil. Right at the start. And there’s a reason. I cannot stand raw spice flavour. Even a hint of it. Blooming the spices takes care of this. It’s a small thing but it makes a big difference.

Plus I find it amps up the flavour. The oil soluble compounds in the spice create a crazy delicious spiced oil. More flavour is always better in my books.

I add the paste to the oil and bloomed spices. Fry that up. Just like an Indian masala. Then add some liquid. Cook the chicken in the mix. It’s Indian with lemongrass.

If you left the lemongrass out and added some green chilies at this point you’d have a simple Indian chicken curry. See what I mean? India comes to Malaysia. A star is born.

Malaysian curry powder in a small bowl with spoon from above. - 2

All curry powders are not the same

Indians love to say there’s no such thing as curry powder. Maybe it’s because there’s no such thing as a curry in Indian cooking. That’s a western generalization of Indian cuisine. No such thing as curry. So no such thing as curry powder? I really don’t know.

What I do know is there are tons of specific spice mixes or masalas in Indian cooking. Garam masala is the most famous. But there’s one for just about everything. Chaat masala. Chana masala. Nihiri masala. The list goes on and on.

There are Malaysian curry powders too. And that’s the stuff you want for curry laksa. Malaysian meat curry powder. Says so right on the bag. Just another spice mix. A really good one.

Get the Malaysian meat curry powder. It’s the right blend for curry laksa. While you are there check out all the other masalas they stock. Take a picture.

And the next time an Indian tells you there’s no such thing as curry powder show them the picture and ask them to explain.

Before I get blasted. I am half Indian. Been eating Indian my whole life. Just having some fun here…

Curry laksa table scene from above. - 3

Egg noodles for curry laksa

All noodles are not created equal either. You want egg noodles for laksa. Not the broad egg noodles at the supermarket. Chinese egg noodles. Fresh ones.

Be careful. You would think yellow noodles are all egg noodles. But they’re not. Some are yellow because they have eggs. Some are yellow because they have food colouring.

So read the ingredients. If they say they contain eggs you have the right ones.

They come in all different shapes and sizes too. Some like vermicelli for curry laksa. Others like larger noodles. Or flat ones. I mix it up. Sometimes vermicelli. Sometimes not. Up to you. Go with what you like.

Bowl of curry laksa from the front. - 4

Just a whole lot of goodness in a bowl

Call it curry laksa. Or curry mee. Or even laksa lemak. Call it what you want. Doesn’t matter. What matters is that it’s laksa delicious.

If you like Indian. And Asian soups. And coconut. Then you will love curry laksa.

Curry laksa bowl with chopsticks and sambar from above. - 5

Malaysian curry laksa – curry mee

Ingredients

Shallot lemongrass paste

  • 1 cup shallots chopped
  • 1 stalk lemongrass – outer leaves discarded. Chopped.
  • 2 tbsp garlic ginger paste or 3 cloves of garlic and a 3/4 inch piece of ginger, chopped
  • enough water to puree

curry laksa

  • 1/4 cup vegetable oil
  • 4 tbsp malaysian meat curry powder – yes seriously, get the right curry powder. It’s important.
  • 1/2-2 tsp kashmiri chili powder 1/2 tsp is nicely spiced. 2 tsp is pretty hot.
  • 6 chicken thighs boneless, skinless. Cut into 3/4 inch pieces.
  • 12 oz shrimp pre-cooked for perfect shrimp (see note)
  • 5 cups chicken stock
  • 4 cups coconut milk 2 15 ounce cans is close enough
  • 4 tbsp fish sauce
  • 2 cups bean sprouts
  • 1 lb Chinese egg noodles cooked per package instructions.
  • sambal and fresh lime to garnish

Instructions

Make the shallot lemongrass paste

  • Combine the chopped shallots, chopped lemongrass and garlic ginger paste in your blender. Add a couple tablespoons of water. Try to puree. Keep adding water a tablespoon at a time until it goes. This really depends on your blender. I can’t tell you what’s right for yours.
  • Once it is pureed scrape it out into a bowl.

Cook your noodles

  • Follow the instructions on the package. When done drain them through a colander and then rinse in cold water. Set aside.

Make the curry laksa

  • Pick a pot big enough to hold all the ingredients. A dutch oven is a good choice here.
  • Add the oil to the pot and heat the oil over medium low heat.
  • Add the Malaysian meat curry powder and kashmiri chili powder. Stir constantly for about 30-45 seconds. You need to be careful here. You don’t want to burn your spices but you do want to cook them out. This is called blooming the spices and it’s where magic happens.
  • Add the shallot lemongrass paste. Stir to combine. Continue cooking for 5-7 minutes, stirring regularly.
  • Add the chicken stock. Bring to a simmer and add the chicken. Cook for about 5-8 minutes until almost done. If you didn’t pre-cook the shrimp (see note) add them now. Cook until they just turn pink.
  • Add the coconut milk and fish sauce. Stir to combine. Bring back to a simmer.
  • Divide the cooked noodles into 4 bowls. Toss in some bean sprouts. Add pre-cooked shrimp if you are going the pre-cooked shrimp route. Ladle the hot curry laksa soup overtop. Garnish with sambal and lime wedges. Enjoy.

Notes

Nutrition

Malaysian curry mea or curry laksa is a delicious coconut curry noodle soup. - 6 Curry laksa bowl with chopsticks and sambar from above. - 7

Malaysian curry laksa - curry mee

Ingredients

Shallot lemongrass paste

  • 1 cup shallots chopped
  • 1 stalk lemongrass - outer leaves discarded. Chopped.
  • 2 tbsp garlic ginger paste or 3 cloves of garlic and a 3/4 inch piece of ginger, chopped
  • enough water to puree

curry laksa

  • 1/4 cup vegetable oil
  • 4 tbsp malaysian meat curry powder - yes seriously, get the right curry powder. It’s important.
  • 1/2-2 tsp kashmiri chili powder 1/2 tsp is nicely spiced. 2 tsp is pretty hot.
  • 6 chicken thighs boneless, skinless. Cut into 3/4 inch pieces.
  • 12 oz shrimp pre-cooked for perfect shrimp (see note)
  • 5 cups chicken stock
  • 4 cups coconut milk 2 15 ounce cans is close enough
  • 4 tbsp fish sauce
  • 2 cups bean sprouts
  • 1 lb Chinese egg noodles cooked per package instructions.
  • sambal and fresh lime to garnish

Instructions

Make the shallot lemongrass paste

  • Combine the chopped shallots, chopped lemongrass and garlic ginger paste in your blender. Add a couple tablespoons of water. Try to puree. Keep adding water a tablespoon at a time until it goes. This really depends on your blender. I can’t tell you what’s right for yours.
  • Once it is pureed scrape it out into a bowl.

Cook your noodles

  • Follow the instructions on the package. When done drain them through a colander and then rinse in cold water. Set aside.

Make the curry laksa

  • Pick a pot big enough to hold all the ingredients. A dutch oven is a good choice here.
  • Add the oil to the pot and heat the oil over medium low heat.
  • Add the Malaysian meat curry powder and kashmiri chili powder. Stir constantly for about 30-45 seconds. You need to be careful here. You don’t want to burn your spices but you do want to cook them out. This is called blooming the spices and it’s where magic happens.
  • Add the shallot lemongrass paste. Stir to combine. Continue cooking for 5-7 minutes, stirring regularly.
  • Add the chicken stock. Bring to a simmer and add the chicken. Cook for about 5-8 minutes until almost done. If you didn’t pre-cook the shrimp (see note) add them now. Cook until they just turn pink.
  • Add the coconut milk and fish sauce. Stir to combine. Bring back to a simmer.
  • Divide the cooked noodles into 4 bowls. Toss in some bean sprouts. Add pre-cooked shrimp if you are going the pre-cooked shrimp route. Ladle the hot curry laksa soup overtop. Garnish with sambal and lime wedges. Enjoy.

Notes

Nutrition

Chicken bhuna is a well spiced curry in a thick, rich sauce. Big tastes of Indian spice, onions and tomatoes. It’s just good home cooking – Indian style.

It’s a little different though. Almost a dry curry. Chicken coated in sauce. No gravy really. Think chicken dunked in a spicy tomato puree. Chicken cooked in its own juices.

Terrible description. I know. But it’s the best I can come up with. You’ll see what I mean if you make it.

Chicken bhuna, dahl and bowl of bhuna and rice from above. - 8

Chicken bhuna isn’t really a dish at all

It doesn’t even have a standard spelling. Chicken bhuna. Chicken bhoona. I’ve even seen bhunao.

According to Collins dictionary it’s a dish where spices are dry roasted and then moistened with liquid. Not sure where that comes from. Doesn’t even make sense. Has nothing to do with any recipe I’ve ever seen.

What I see everywhere is “a thick, well spiced curry”. Seriously? What is that exactly? I’ve looked pretty hard to try to understand. Books. Internet. Video. I think it’s a secret. Only the chosen bhuninati know the truth.

As far as I can tell bhuna is actually a technique. You can make just about any curry a bhuna. Wikipedia says chicken bhuna is a curry cooked in oil with no additional water. That I believe.

So if this isn’t your idea of chicken bhuna please point me to the definitive description. Because I can’t find it. Chicken coated in delicious sauce. That’s what I’m going with. That’s what this chicken bhuna recipe is about.

Indian style serving dish full of chicken bhuna from the front. - 9

Don’t go crazy browning the onions

Heresy. I know. I am going against everything I say in every Indian recipe on this blog.

But in this case you don’t want your onions deeply browned. I’m not saying to sweat them until they are translucent. That would be crazy talk. But just take them to the point where the edges are brown.

And use bigger pieces for chicken bhuna. The onions aren’t supposed to completely disappear into the sauce here.

Bowls of chicken bhuna, dhal and rice from above. - 10

Make chicken bhuna your own

Think of this recipe as a baseline. There’s no standard. So you can’t go wrong.

I like it this way. There’s a nice mix of powdered and whole spices. Pretty good heat. A little heavy handed on the tomatoes. Tamarind for that hint of tang.

That’s my way. But there’s no right or wrong. It’s good with green chilies. Some people like green or red peppers. Yoghurt. Even bigger pieces of onion. Lemon juice instead of tamarind. Or both for extra tang.

Play with it. Make this one the way it’s written. Or makes it your own. Just make it. It’s tasty stuff.

Serving of chicken bhuna and rice from the front. - 11

chicken bhuna curry

Ingredients

powdered spice mix

  • 2 tsp coriander powder
  • 2 tsp kashmiri chili powder
  • 2 tsp paprika for colour
  • 2 tsp kasoor methi fenugreek leaves, crumbled between your fingers
  • 1/2 tsp turmeric powder
  • 1 tsp kosher salt

whole spice mix

  • 2 inch piece of cinnamon bark also known as cassia
  • 3 cloves whole
  • 1 black cardamom whole
  • 1 tsp cumin seed
  • 3 red chilies dried
  • 1 Indian bay leaf also known as tej patta – optional

chicken bhuna curry

  • 8 chicken thighs boneless, skinless – cut into large bite size pieces
  • 2 large onions chopped into 1/2 inch dice
  • 4 tbsp vegetable oil
  • 2 tbsp garlic ginger paste
  • 1 1/2 cups pureed tomatoes I use whole canned tomatoes with their puree if I can’t get decent fresh tomatoes
  • 1 tbsp tamarind paste or lemon juice
  • 2/3 cup cilantro chopped. A good handful really. No need to be super precise here.

Instructions

Prepare your spices

  • Combine all the dry powdered spices and salt in a small bowl.
  • Combine all the whole spices in another small bowl

Make the chicken bhuna

  • Heat the oil in a pot with a lid that is large enough to hold all the ingredients over medium heat. When the oil starts to shimmer add the onions.
  • Cook the onions until they are browned on the edges. You aren’t going for the deep brown onions this time. This should take 10 to 15 minutes.
  • Add the garlic ginger paste. Cook about a minute more.
  • Push the onions to one side. Give them a squeeze with a wooden spoon or spatula to get the oil into the pan. Add the whole spices and cook until you see little bubbles forming around the spices.
  • Pay attention to this step. Turn the heat to medium low. Add the powdered spice mix. Stir to combine thoroughly with the oil. You are going for a spicy oil slurry. You should have enough oil but if it looks dry add another tablespoon.
  • Cook the powdered spices for about a minute, stirring regularly. You need to be careful here. If you have enough oil the spices shouldn’t burn. Burnt spices is the kiss of death. You have to start over if you burn them. If you have any doubts just push the pot off the burner.
  • Now stir the spice slurry into the onions. Mix it all up. Cook for about a minute more.
  • Add the pureed tomatoes. Stir to combine. Reduce heat to low, cover and simmer for about 10 minutes.
  • Add the chicken. Give it a stir and bring to a lively simmer. Cover loosely, reduce heat to get a gentle simmer and cook, stirring occasionally until the chicken is cooked through. Chicken thighs are perfectly cooked at 170F. Use your instant read thermometer. You have an instant read thermometer right? If you don’t, you are just guessing.
  • The chicken should be done in 20-25 minutes. Keep an eye on it. Give it a gentle stir every 5 minutes or so. You want this to be a pretty dry curry. The chicken will throw liquid as it cooks. If it looks really saucy take the lid off completely to finish cooking.
  • Add the tamarind or lemon and a good handful of chopped cilantro. Stir to combine. Cook for a couple more minutes. If it’s too thick add a splash of water. Once you have reached your desired consistency taste and adjust salt.
  • Serve with roti or rice or both.

Notes

Nutrition

Indian chicken bhuna curry . - 12