INGREDIENTS:

for Laksa Paste

8 small dried red chillies (soaked in a bowl of water for 30 minutes)

2 tbsp dried shrimp (soaked in a bowl of water for 30 minutes)

5 red Asian shallots, chopped

1 tbsp finely chopped galangal

3 garlic cloves, chopped

2 large lemongrass stalks, trimmed, chopped

1 tbsp belachan/dried shrimp paste (see post)

2 tsp ground coriander

1 tsp sweet paprika

1 tsp ground cumin

1 tsp ground turmeric

for the Prawn Laksa

1/4 cup sunflower oil

2 tablespoons of laksa paste

1.5 litres chicken stock

2 and 1/2 teaspoon grated palm sugar

450 grams chicken thigh fillets, thinly sliced

10-12 prawns,shelled and tails left intact

1 can 400ml coconut milk

10-12 fish balls (see tips below)

150 grams tofu puffs, sliced (see tips)

200 grams bean sprouts

500 grams thin rice noodles

INSTRUCTIONS:

for Laksa Paste

Combine all ingredients in a food processor (or Thermomix) and process until smooth. Keep in air tight container in the fridge until ready for use.

for the Prawn Laksa

Heat oil in a large saucepan or pot. Add the laksa paste and cook, stirring until fragrant.
Add stock and stir to combine. Add more laksa paste if preferred. Bring to a simmer then add chicken and cook for 5 minutes.
Add the prawns and cook for another minute until chicken is cooked and prawns half way through.
Add the coconut milk, fish balls, tofu puffs and bean sprouts.
Stir to combine then bring to a simmer until prawns are cooked.
Cook the rice noodles separately in a different pot. Drain.
Spoon the cooked rice noodles into individual bowls, pour over the laksa with and garnish according to preference.
To serve - garnish with fried Asian shallots, mint leaves and a teaspoon of shrimp paste or sambal, and a lime/lemon wedge on the side

Prawn Curry Laksa Recipe

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