Laksa Recipe (Coconut Curry Laksa)

HOMEMADE LAKSA PASTE (Makes 2 cups)

• 3 tablespoons coconut oil or use vegetable oil
• 3 spicy red chilies chopped (I’m using bird’s eye chilies + Fresnos, though use peppers to your heat preference)
• 5 dried red chilies I’m using Kashmiri chilies, stemmed, seeded, softened in hot water then drained (or use 1 large fresh red bell)
• 4 medium shallots chopped
• 8 garlic cloves chopped
• 3 tablespoons ginger finely chopped
• 3 candlenuts or use blanched almonds, cashews, or macadamia nuts
• 1 tablespoon shrimp paste
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• salt and pepper to taste

FOR THE LASKA BROTH

• 4 cups chicken stock use 6 cups for soupier
• 2 14- ounce cans coconut milk
• 1 tablespoon brown sugar or palm sugar
• 2 tablespoons tamarind paste
• 1 ounce young laksa leaves or use equal amounts mint and cilantro
• 2 lemongrass stalks cut in half and lightly smashed
• salt and pepper to taste

FOR LAKSA SERVING/ASSEMBLY

• 1 1/2 pounds firm white fish cut into bite-sized pieces (or use chicken)
• 1 pound Shrimp peeled and deveined
• Juice from 1–2 limes
• Fish sauce to taste I use 1 tablespoon
• 1 pound cooked/softened rice noodles or use egg noodles
• 4 soft boiled eggs sliced in half (optional)
• Toppings/Garnishes. Chopped laksa leaves or cilantro, chopped mint, green onions, bean sprouts, crispy shallots, chili flakes, lime wedges, sriracha