Penang Curry Laksa by PoppySmack

This delicious Penang Curry Laksa is brought to you by PoppySmack sauces ( Check out the recipe below.

You need (Serves 2)

200g meat Chicken, 2 squares of dried rice Vermicelli, 2 cups chicken stock, ½ cup coconut milk, a handful of mix vegetable (baby corn, okra, bean sprout, capsicum), some Vietnamese Mint or Basil to garnish, 1 tbsp of PoppySmack Siam Chilli Sambal, Turmeric or curry powder


  1. Prepare rice Vermicelli noodle as per instructions on packet. Divide into 2 bowls
  2. Slice meat in bite size and season with a few considerate pinches of salt
  3. Prepare your vegetable of choice in bite size
  4. Warm up 1 tbsp of PoppySmack Siam Chilli Sambal in a soup pot medium heat.  Add more to your liking.  DO NOT allow Chilli Sambal to burn, then add half a tsp of Turmeric or Curry Powder and stir into a thick paste.
  5. Slowly stir in the coconut milk and simmer for a minute or two 
  6. When the beautiful aroma permeate through the kitchen Add the chicken stock, bring to boil and then lower heat to simmer
  7. Stir in the Chicken then Vegetable, and simmer until all ingredients are cooked through
  8. Spoon Curry Laksa over the noodle and garnish with Mints or Basils to serve.

NB :  Chicken can be replaced with Prawn/Seafood or Tofu.