Authentic Curry Laksa Recipe Malaysia, Asia

Name: Curry Mee
Prep time: 1 h 30 min
Cook time: 3 h 40 min
Yield: 8 servings
Cuisine: Southeast Asian
Ingredients: 1 kg chicken carcasses; 1 kg raw, unpeeled large prawns; 40 g dried shrimp, soaked in 500 ml hot water for about 20 mins; 60 ml vegetable oil; 2 tsp salt; 2 tsp sugar; 1 tsp fish sauce; 2 x 425 ml tins coconut milk; 250 g fried tofu puffs, halved; 4 boneless, skinless chicken thighs; 1 kg fresh Hokkien noodles; 200 g dried rice vermicelli noodles; 200 g fried fish cakes, sliced; 300 g bean sprouts; 8 eggs; 1 cup loosely packed Vietnamese mint leaves, finely shredded, to serve; 1 Lebanese cucumber, shredded, to serve; FOR THE LAKSA REMPAH:; 15 dried chilies, seeded and soaked in hot water for about 20 mins; 4 large red chilies, seeded; 1 tbsp belacan (shrimp paste); 6 shallots or 1 large brown onion, peeled and roughly chopped; 10 garlic cloves, peeled; 5 cm piece of fresh ginger, peeled and thickly sliced; 5 cm piece of fresh galangal, peeled and thickly sliced; 5 cm piece of fresh turmeric, peeled and thickly sliced; 3 lemongrass stems, tender inner core only, roughly chopped; 2 tbsp ground coriander; 6 candlenuts (or macadamia nuts); FOR THE CHILI SAMBAL:

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