Disclaimer: I received complimentary packets of RawSpiceBar premium spices to try for the purposes of a review. As always all opinions are my very own. Also, this post contains affiliate links.
Last week I shared with you this delicious recipe by RawSpiceBar and this week I am featuring another one of their recipes that I made last week – the Malaysian Curry Laksa. Do I have a doozy for you today. RawSpiceBar, is a premium spice subscription service, and it spices up any regular meal to make the taste pop.
First let me tell you a little about RawSpiceBar because I find their service amazing! For $6 a month they scour the world to find the most exotic and delicious spices to send to you in a premium spice kit. Before they deliver to you, they toast the spice, blend with other spices to make it uniquely their own, ground everything up and then deliver direct to your door in small batches.
Not only that, each premium spice kit comes with the ground spices, the list of the ingredients PLUS a bonus, recipes using each of the spices they just sent you. I love trying new recipes and this is just what I needed. I have always liked trying international food so getting international spices to change up how I prepare chicken, vegetables and beef is something I really really like.
Now on to the recipe. I used the October 2015 RawSpiceBar kit received which was an Malaysian theme. For videos and recipe ideas it directed me to http://rawspicebar.com/september-istanbul-spice-box but I used the recipe card it came with to make this dish.
8-quart steel pot
- 1.5 tsp salt
- 6 TB vegetable oil
- 8 cloves garlic
- 2 inches of ginger
- 4 shallots
- 3 chicken thighs bone in
- 4 cups coconut milk
- 8 oz firm tofu cut in 2-inch cubes
- 3 cups water
- 1 TB sugar
- 1 tsp salt
- 1-2 cups cabbage
- 1/2 pound shrimp
- Combine Malaysian Curry spices with garlic, ginger, 4 TB oil and salt in a food processor and blend
- Place heavy saucepan over medium heat, once hot add TB oil and add shallots and saute until golden about 15 minutes
- Add paste, saute for 2-3 minutes until fragrant
- Lower heat to low, stirring occasionally until oil begins to separate from the paste
- Add chicken and stir well to combine. Raise heat to medium and saute stirring often until chicken is slightly browned on all sides
- Move to chicken 8-quart pot, add water, sugar and salt and stir well to combine.
- Bring to a boil then turn heat down to simmer for about 20 minutes
- Add coconut milk and 1-2 TB sambal oelek paste (3 TB rice vinegar, 1 TB salt, 3 cloves garlic with Sambal Oelek spices – combine and pulse in food processor until paste forms)
- Simmer for another 30 to 40 minutes until chicken is tender
- Add pan fried tofu and cabbage to laksa and allow to simmer for a few more minutes
- Add shrimp and let cook for another 10 minutes until shrimp is opaque and fully cooked
Ladle laksa in a bowl over white rice, bean sprouts or rice noodles. Bon appetite.
Also check them out on the web everywhere!
Have you ever tried Laksa?
Would you try RawSpiceBar?
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