Laksa Recipe (Coconut Curry Laksa)

HOMEMADE LAKSA PASTE (Makes 2 cups)

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

FOR THE LASKA BROTH

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

FOR LAKSA SERVING/ASSEMBLY

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