August 26, 2014
7 hrs 35 mins
2 Tablespoons canola oil
2 medium onions sliced
2 cloves chopped garlic
2 - 3 cms grated ginger
1 Tablespoon curry powder
750 g chicken thighs diced
2 Tablespoons peanut butter
400ml light coconut cream
4 cups chicken stock
1 medium carrot sliced
1/2 red capsicum sliced
2 stalks lemongrass, halved
2 -3 kafir lime leaves
2 Tablespoons light soy sauce
2 Tablespoons brown sugar
1 Tablespoon fish sauce
500g fresh egg noodles
2 cups green beans sliced
Chopped coriander leaves and/or bean sprouts to garnish
1Heat the oil , fry up the onion, ginger, garlic.
2Add the curry powder, fry another 1 -2 minutes.
3Add the diced chicken, cook till it loses its pink colour.
4Transfer to slow cooker, stir in the peanut butter and coconut cream.
5Add all the other ingredients, except the noodles, beans, coriander and sprouts.
6Cook on Low 6 - 8 hours or High 3 - 4 hours
7At the end of cooking add the noodles and beans and cook another 30 minutes.
8Garnish with coriander and/or sprouts.
Submitted by Joy Bartlett
July 16, 2020
Only used 1 onion and didn’t use lime leaves or fish oil!
Cooked fam of 6 with leftovers for tomorrow lunch 🙂
October 2, 2017
I tried this last night for the first time. I liked the outcome but felt it was missing something..it was – I forgot the fish sauce and that is definitely needed. Will definitely try this again.
June 18, 2017
Great recipe, never fails, I add some variations like tofu, fried eggplant and both thin and thick noodles but the basics are fantastic Laksa flavour and so easy in the slow cooker. I have been telling everyone about this recipe. Thanks!
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