Caribbean Coconut Curry Shrimp Laksa

Ingredients

While the original Malaysian Laksa typically features a spicy and tangy broth with noodles, this Caribbean adaptation incorporates the flavors of the region. The use of coconut milk and Caribbean spices adds a creamy and aromatic twist to the dish. Additionally, the traditional Malaysian ingredients are replaced with Caribbean staples such as shrimp, plantains, and tropical herbs. We alse have the original recipe for Laksa, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons Caribbean curry powder 2 tablespoons Caribbean curry powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 3 cups (710ml) fish or vegetable broth 3 cups (710ml) fish or vegetable broth
• 2 tablespoons Caribbean hot sauce 2 tablespoons Caribbean hot sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 cup (240g) sliced plantains 1 cup (240g) sliced plantains
• 8 oz (225g) rice noodles 8 oz (225g) rice noodles
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, toss the shrimp with Caribbean curry powder until evenly coated. Set aside.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
3. 3.
   Add the bell pepper and cook for another 2 minutes.
4. 4.
   Pour in the coconut milk, fish or vegetable broth, Caribbean hot sauce, lime juice, and brown sugar. Stir well to combine.
5. 5.
   Bring the broth to a simmer and add the sliced plantains. Cook for 5 minutes until the plantains are tender.
6. 6.
   Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
7. 7.
   Add the seasoned shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
8. 8.
   Divide the cooked rice noodles among serving bowls. Ladle the coconut curry shrimp broth over the noodles.
9. 9.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.

Tips & Tricks

• For a spicier kick, add extra Caribbean hot sauce according to your taste preference.
• If plantains are not available, you can substitute them with ripe bananas for a slightly different flavor.
• Customize your laksa by adding additional vegetables such as sliced carrots or bok choy.
• To make it heartier, you can add cooked chicken or tofu along with the shrimp.
• Adjust the lime juice and brown sugar according to your desired balance of tanginess and sweetness.

Serving advice

Serve the Caribbean Coconut Curry Shrimp Laksa hot, garnished with fresh cilantro and lime wedges. Accompany it with a side of warm crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the cooked shrimp, plantains, and bell peppers on top of the noodles before pouring the broth. Sprinkle some chopped fresh herbs and a drizzle of Caribbean hot sauce for an extra pop of color.