Malaysian Curry Laksa Noodles
Ingredients
- Dried noodles of your choice
- 3 tablespoons chili paste
- handful of curry leaves
- 2 tablespoons shallots
- 2 tablespoons garlic
- 2 teaspoons finely chopped ginger
- 4-5 cups veggie stock
- 1/2 - 3/4 cup coconut milk
- salt to taste
Chili paste
- 1/2 lb fresh deseeded red chili
- 1/4 cup chopped shallots
- 5 cloves garlic
- 1 small knob turmeric
- 1 small chunk galangal
- handful curry leaves
- oil (enough to keep blender going)
- tamarind juice to taste
- sugar to taste
- salt to taste
Preparation
Chili paste
Blend together 1/2 lb fresh deseeded red chili, 1/4 cup chopped shallots, 5 cloves garlic, 1 small knob of turmeric, 1 small chunk of galangal, a handful of curry leaves, and enough oil to keep the blender going.
In a heated pan with 2 tablespoons oil, pour in the blended chili mixture and cook until it turns dark red and aromatic.
Season with salt, sugar, and tamarind juice to taste, and continue to stir until the oil separates from the chili.
Adjust sugar to your preference, starting with 3 teaspoons and increasing gradually.
Once cooled, refrigerate or freeze extra for longer shelf life.
Curry
Cook the dried noodles according to package instructions.
In a large pan with 1 teaspoon oil, sauté shallots, garlic, and ginger until fragrant.
Add the chili paste and veggie stock, and bring to a boil.
Lower the heat to simmer, season accordingly, and add curry leaves.
Stir in coconut milk before serving, and season to taste.
