Vegan 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 vegetable stock
- 1/2 - 3/4 cup coconut milk
- Salt to taste
Chili paste
- 1/2 pound fresh deseeded red chili
- 1/4 cup chopped shallots
- 5 cloves garlic
- 1 small knob turmeric
- 1 small chunk galangal
- Handful curry leaves
- Oil as needed for blending
- Tamarind juice to taste
- Sugar to taste
- Salt to taste
Preparation
In a large pan with 1 teaspoon oil, sauté shallots, garlic, and ginger until fragrant.
Add chili paste and vegetable stock, bring to a boil.
Lower heat to simmer, season accordingly, and add curry leaves.
Stir in coconut milk before serving.
Cook noodles according to package instructions and combine with the curry.
Chili paste making
Blend together 1/2 pound fresh deseeded red chili, 1/4 cup chopped shallots, 5 cloves garlic, 1 small knob turmeric, 1 small chunk galangal, handful curry leaves, with enough oil to keep the blender going.
In a heated pan with 2 tablespoons oil, pour in the blended chili 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 starts to separate from the chili.
Adjust sugar amount to preference, starting with 3 teaspoons and increasing gradually.
Once cooled, refrigerate or freeze extra for longer shelf life.
Toppings
Use toppings such as grilled eggplants, blanched okra and green beans, tofu puffs, homemade dumplings in potstickers style, and a squeeze of lime juice to enhance the dish.
