Easy Curry Laksa

In the place where I come from, we can easily gets authentic Laksa; and this is one favorite breakfast food which many locals will opt for before starting their day's hectic schedules.  This Curry Laksa which I came across online, interests me a lot.  It has always been my greatest pleasure to get to try out some food which is almost like our local food, and yet having it's differences.  I love this easy Curry Laksa, which I get to cook in my humble kitchen without much of a hustle and having to enjoy it fresh and hot!  Yummy...

Ingredients: (Serves 1)

1 tbsp. cooking oil

3/4 tbsp. Thai red curry paste (to obtain the homemade recipe click here)

1/2 tbsp. curry powder

1 chicken thigh fillets (sliced into 1/2" thickness)

100ml. coconut milk

1 1/2 cups water (add more if you need more gravy while cooking)

1/2 tsp. chicken stock granules (to taste)

5 medium prawns (peeled)

3 fried tofu puffs (cut into half)

1/2 tbsp. fish sauce

Dash of sugar (to taste)

1 portion cooked noodles

1 boiled egg (peeled and cut into half)

Choy Sum (can use any green vege) - blanched and drained

Methods:

1. Place the cooked noodles in a large serving bowl and set aside.
2. In a heated wok, add oil, add Thai red curry paste, stir until fragrant.  Stir through curry powder, then add chicken and continue to fry for a quick minute.  Add water and chicken stock granules.  Simmer for 5 minutes, or until chicken is cooked through.  Add prawns, tofu puffs and simmer until prawns are cooked.  Add coconut milk, stir through fish sauce and sugar.  Taste for correct seasonings; adding a dash more chicken stock granules or sugar if needed. Off the heat.
3. Ladle the gravy over the noodles, top with prawns, chicken pieces, tofu puffs, egg, and choy sum.
4. Serve immediately!

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.