6-Day Club Med at Home Cooking Challenge

Be a master chef at your own home. Check out these curated recipes from our Club Med G.Os and try making these delectable dishes for the whole family. Green curry, Hainanese Chicken Rice, Smiling Sablés – there’s always something for everyone to try in this home cooking challenge. Share your moment and don’t forget to share your dish with us on our FB Page with #ClubMedatHome

Curry Laksa

by Chef Laurent

• 340ml Vegetable oil
• 3 pcs Pandan leaves, knotted
• 350g Bean sprouts, trimmed
• 225g Fresh yellow noodles
• 4 pcs Chicken breast, shredded
• 100g Shrimps, peeled
• 400ml Coconut milk
• 125g Tofu

Spice paste
• 100g Shallots
• 25g Garlic cloves
• 3 pcs Dried chilli, soaked in water
• 1 stalk Fresh lemongrass, sliced
• 50g Fresh ginger, peeled
• 50g Babas curry powder

Serving size: 6 people


  • Blend all spice paste ingredients with 60ml water until smooth. Mix with curry powder to form a paste.
  • Saute spice with vegetable oil until fragrant, about 5 minutes. Add chicken breast and cook until opaque, about 3 minutes.
  • Pour 1.4 liter water and pandan leaves. Cover and bring it to boil and reduce the heat and simmer for 20 minutes.
  • Add coconut milk and boil for 5 minutes.
  • Lower shrimps into curry soup with a metal strainer. Cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
  • Fill a seperate pot half full with water. Bring to a boil. Scald the bean sprouts for about 20 seconds. Remove with a metal strainer.
  • Add noodles and cook according to packaging instructions. Remove with a metal strainer.
  • Assemble dish and garnish with hard boiled eggs.

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