Forget takeaway and treat your tastebuds to a home-cooked chicken laksa.
Blend chili paste, shallots, garlic, lemongrass, galangal, candlenuts, turmeric, coriander powder and belacan in a food processor until smooth
Heat oil and fry paste till fragrant
Add coconut milk (approximately 600 ml to start) and bring to boil before lowering to a gentle simmer
Add salt & sugar to taste, and either add water or more coconut milk to achieve desired thickness
Add chicken or prawns plus any of the additional extras – serve and enjoy!
When the Laksa is cool, refrigerate and only re-heat the amount needed.
Recipe courtesy of the renowned Malaysian restaurant Ipoh Laksa, Brisbane.
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