🍜 Malaysian
gluten-free
Chicken Rendang
Rich, slow-cooked dry curry with tender chicken in aromatic coconut and spice paste.
120 min
6
480 cal
Medium32g protein
Ingredients
For 4 servings
- 400 g Rice noodles
- 1/2 lb Chicken
Use halal-certified chicken
- 1/2 lb Prawns
- 2 cans Coconut milk
- 4 tbsp Laksa paste
- 6 pieces Shallots
- 2 stalks Lemongrass
- 8 pieces Tofu puffs
- 2 cups Bean sprouts
- 1/4 cup Laksa leaves
- 2 tbsp Fish sauce
- 2 pieces Lime
Instructions
1
Poach chicken in water until cooked. Shred and reserve broth.
2
Fry laksa paste with oil until fragrant and oil separates.
3
Add coconut milk and chicken broth. Simmer 20 minutes.
4
Add prawns and tofu puffs. Cook until prawns are pink.
5
Season with fish sauce and sugar. Adjust to taste.
6
Cook rice noodles according to package directions.
7
Divide noodles into bowls. Ladle hot soup over.
8
Top with shredded chicken, bean sprouts, and laksa leaves. Serve with lime.
Tip: Laksa leaves (Vietnamese coriander) are essential for authentic flavor.
Nutrition Facts
Per serving
580
Calories
28g
Protein
48g
Carbs
32g
Fat
4g
Fiber
920mg
Sodium
Frequently Asked Questions
Is Laksa halal?
Yes, this Laksa recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Laksa?
Laksa takes 30 minutes to prepare and 40 minutes to cook, for a total of 70 minutes.
How many calories are in Laksa?
One serving contains 580 calories, with 28g protein, 48g carbs, and 32g fat.
Can I meal prep Laksa?
Yes! Laksa is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
More Malaysian Recipes
🍜 Malaysian
gluten-free
Beef Satay
Grilled marinated beef skewers served with rich peanut sauce. Malaysian street food favorite.
55 min
4
420 cal
Medium36g protein
🍜 Malaysian
gluten-free
Nasi Lemak
Coconut rice served with sambal, anchovies, peanuts, egg, and cucumber. Malaysia's national dish.
50 min
4
520 cal
Medium18g protein