Homemade Vegetarian Curry Laksa & Curry Mee - Malaysian Style

There’s always a delightful vegetarian dish emerging from Ms. Nava’s kitchen (EASIEST MALAYSIAN VEGETARIAN NASI LEMAK). Today, we have the renowned Malaysian Curry Laksa, also known as Curry Mee. You might be wondering what the difference is between Curry Laksa and Curry Mee. To me, it’s quite simple: both are essentially the same dish. Curry Mee typically refers to the type of noodles used, namely the yellow or egg noodles. Additionally, there are various styles and regional variations to explore.

I’ve also prepared a Thai-style Vegetarian Curry Laksa, which you can find in my recipe for Siamese Laksa. Moreover, I’m including a recipe for Vegetarian Curry Mee that I created quite a while back; it remains a favorite and is definitely worth a try. 

VEGETARIAN CURRY LAKSA, THAI STYLE

Tips
Vegetable Stock

A good vegetable stock or vegetarian broth is essential for enhancing the flavor of the curry. You can find a specific recipe in my CANTONESE YEE MEE recipe, but here’s a simple guide for making the most basic vegetable stock:

Basic Vegetable Stock
Ingredients (estimates)
Onion or shallots
Carrots
Water
Oil

Method
Sauté the onion and carrots in heated oil.
Add water and simmer over low heat for at least 30 minutes.
Strain and set aside.
Alternatively, you can opt for ready-made vegetable stock, which is readily available these days.

Stock and Coconut Milk
How much do you need? It depends on whether you prefer your curry thick or light. I will provide specific amounts in the recipe.

Ingredients
All ingredients are estimates or can be adjusted to taste. Remember, it’s all about tasting and fine-tuning the flavors to your liking!

Vegetarian Curry Laksa (Malaysian Style)
Ingredients for the Curry Paste
2 tbsp curry powder
1 tbsp dried chili paste
1 large red onion, chopped
½ tbsp ginger paste
½ tbsp garlic paste
Mix these ingredients together.
2 cups stock
Tamarind juice, to taste
2 cups thick coconut milk
¼ cup oil
Salt, to taste

Other Ingredients
Noodles of choice (I used mee hoon, blanched to soften)
Fucuk (flat dried soy sheets), softened in water
Oyster mushrooms, fried until crispy
Brown tofu, fried and sliced
Mint leaves, for garnishing

Method
Heat the oil and fry the curry paste until aromatic and the oil floats to the surface.
Add the stock and tamarind juice, allowing it to simmer.
Pour in the coconut milk and season with salt.
Keep it simmering over low heat.

To Serve
Assemble the noodles, fucuk, fried oyster mushrooms, and tofu. 
Pour the curry over the top and garnish with mint leaves.

Vegetarian Curry Mee, Malaysian Style
Ingredients for the Curry Paste
1 tbsp dried chili paste
1 tbsp plain curry powder
1 tbsp shallot paste
½ tbsp ginger paste
1 stalk lemongrass, crushed
Combine these ingredients together.
2 pieces dried tamarind (asam keping)
3 cups vegetable stock
2 cups thick coconut milk
¼ cup oil
Salt, to taste

Other Ingredients
Noodles of choice, blanched to soften
White tofu, sliced and lightly fried
Chinese brinjals, sliced; add some turmeric powder and salt, and fry.
(Note: Use the same oil for frying the chili mixture after frying the tofu and brinjals to enhance the flavors.)
Green chilies, sliced
Spring onions, sliced

Method
Heat the oil in a pan and fry the curry paste until fragrant.
Add the vegetable stock and dried tamarind, simmering until heated through.
Pour in the coconut milk and season with salt.
Keep it simmering over low heat.

To Serve
Assemble the noodles with fried brinjals, tofu, green chilies, and spring onions. 
Pour the curry over the noodles.