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Curry Laksa (Curry Mee)
MALAYSIAN CHINESE KITCHEN20Ingredients
70Minutes
660Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/3 cup vegetable oil (80ml)
- 2 bone (in chicken breasts, skin removed)
- 3 pandan leaves (shredded and knotted)
- 12 oz. bean sprouts (trimmed, 340g)
- 6 oz. beehoon (dried rice vermicelli, soak in warm water for 30 minutes to soften, 170g)
- 12 oz. yellow noodles (fresh, or dried yellow noodles, 225g)
- 8 oz. shrimps (peeled and deveined, 225g)
- 1 can coconut milk (14 oz/400ml)
- 4 oz. deep fried tofu (sliced, 113g)
- salt (to taste)
- 5 shallots (peeled and halved)
- 3 cloves garlic (peeled, and halved)
- 3 dried chilies (seeded and soaked in hot water to soften)
- 1 stalk lemongrass (slice bottom third into rings)
- 1 1/2 inches ginger (peeled and thickly sliced)
- 1/2 cup curry powder
- 1/2 cucumber (julienned)
- 4 sprigs mint leaves (stems removed)
- 1 lime (cut into wedges)
- 6 tsp. chili paste (fried)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat19g95% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium1370mg57% |
| Potassium930mg27% |
| Protein19g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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