4 Serves
100 Mins
Finely chop the onion and garlic using a chefs knife on a cutting board.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
88 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
490 mg / 4,700 mgSodium
605 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
17 g / 50 gSaturated Fat
33 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
Stir in the Laksa paste and cook for a few minutes to release the aromatics.
Pour in the coconut milk and bring the broth to a gentle simmer, allowing the flavors to meld.
Season the curry with salt and black pepper to taste before serving hot.
30
g28
g38
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Malaysian
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