Delicious and creamy Thai green curry is served with laksa noodles and fresh herbs.
It is about freaking 90 degrees and rising inside the house right now and I’m hiding at the basement because it’s sooo much cooler down here. It’s like day and night difference. You climb up that stair heading up and you can immediately feel the heat wave! Yes, we are talking about inside our house! The A/C chooses not to work right now! The guy won’t be here until Thursday. Never in my entire natural life, I’m wishing for a winter (you guys know me. I hate winter!), but how I wish it’s winter now!
They say it’s all inside your head. Well, I’m trying to think something cool while the sweat is dripping down. We might have to hang out at the mall during the day time these few days! and expect NO COOKING whatsoever until the freaking A/C is fixed!! I’m not turning on the stove or anything that may generate the slightest heat! Summer…I still love you! It’s just so much better when you have a working A/C inside the house when you come in from the warm outside!
Remember the Thai green curry I posted a few days ago? You can totally use that paste to make this laksa. I love to put dried shrimp in the green curry paste. Dried shrimp just add that extra umami flavor. We love it in Southeast Asia cuisine!
Green Curry Laksa
- 10-12 oz of laksa noodles see notes
Green Curry Paste for laksa:
- 1/4 cup dried shrimp soak in warm water until soft, about 5 minutes
- 2 stalks of lemongrass trim off woody ends and cut into 2-inch pieces
- 4 scallion trim off the bottom
- 4 cloves garlic peeled
- 2 inch fresh ginger peeled
- 2 Thai chili stemmed
- 1 handful of fresh cilantro leaves and the stems
- 2 Tbsp fish sauce
- 2 Tbsp cooking oil
- 1 lb boneless skinless chicken thigh cut into 1-inch pieces
- 1 medium eggplant trim off the stem and cut into 1-inch cubes
- 8 oz fresh cremini mushrooms
- 6 cups water
- 6 fresh kaffir lime leaves tear edges to release flavor
- 14 oz coconut cream you can use coconut milk for thinner consistency
- 1 tsp sugar
- Fish sauce to taste
- 3 cups fresh mung bean sprouts blanch briefly in boiling water
- Juice of 2 limes
- Fresh basil leaves
Cook the noodles according to instruction on the package. Set aside
Making the green curry paste:
Place all the ingredients for green curry paste in a food processor and process into a paste
Preheat cooking oil in a large pot. When the pot is hot enough, add chicken pieces and stir-fry until they turn opaque, about 3-4 minutes. Add in eggplant and mushroom. Stir fry for another minute. Pour in the green curry paste and kaffir lime leaves and stir to mix everything. Add in water and bring to a gentle simmer and cook until the chicken is cooked through and the veggies are soft but not mushy
Stir in coconut cream/milk. Add in sugar and fish sauce. Bring to just a gentle simmer, not boiling. Squeeze in lime juice. Have a taste and add more fish sauce to your taste
Portion out the noodles and bean sprouts into individual serving bowls. Ladle some chicken, mushrooms, and eggplants over the noodles. Generously ladle the hot soup over the noodles and serve with fresh basil and extra lime on the side
You may use Rice noodles,Vietnamese Bun Bo Hue noodles, or Vietnamese tapioca noodles (Banh Canh)
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