This Curry Laksa recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week.
Curry Laksa
Ingredients
1 lb Peeled Shrimps
2 Packs (2 x 90 g) Tofu Puffs, halved
Some Cooked Fried Fish Cakes or Fish Balls
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Kalamansi
6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted
¼ Cup Fresh Curry Leaves
1/3 Cup Peanut or Vegetable Oil
Sugar, to taste
Sea Salt to taste
Spice Paste
70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
25 g Fresh Turmeric, coarsely chopped
50 g Galangal, coarsely chopped
300 g Shallots, peeled and coarsely chopped
4 Cloves Garlic, peeled and chopped
3 tsp Roasted Shrimp Paste (Belachan)
10 Candlenuts
3 Tbsp Ground Coriander
1 Tbsp Ground Cumin
½ tsp Ground Aniseed
1 tsp Ground Black Pepper
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