Serves 2

NutritionSortLoading...
Loading...

Laksa paste

2 Tbsp neutral oil

5 thai chiles, stemmed

3 long red chiles, stemmed & chopped

5 dried red chiles

3 medium shallots, peeled and chopped

5 garlic cloves

2 lemongrass, tender parts chopped

1 inch piece of ginger, peeled

1 inch piece of galangal, peeled

5 makrut lime leaves

8 cashew nuts

2 Tbsp belacan

1 tsp coriander seeds

½ tsp cumin seeds

1 tsp ground turmeric

Select allAdd

SortLoading...
Loading...

Laksa sauce:

¼ cup coconut oil

1 13.5 oz can of coconut cream, unsweetened

1 Tbsp fish sauce

Select allAdd

SortLoading...
Loading...

For serving:

1 lb shrimp, deveined

Cilantro leaves

Cooked jasmine rice

Select allAdd

Instructions:

1. Place all ingredients for LAKSA PASTE into a food processor. Blend until coarse.

2. In a pot over medium heat, melt coconut oil and add in laksa paste. Cook, stirring occasionally until paste begins to darken and most of the moisture has evaporated. About 15 minutes.

3. Add in coconut cream and fish sauce. Simmer for 20 minutes. Strain through a fine mesh sieve and set aside. **

4. To cook shrimp, season shrimp with salt, pepper and oil. Over medium high heat, cook shrimp on one side until nicely browned. About 4 minutes. Turn off heat and flip shrimp, allow residual heat to finish cooking the shrimp. OR GRILL THE SHRIMP!

5. Serve with laksa sauce and jasmine rice. Top with cilantro leaves.

   NOTES:

6. Add more chiles if you like it spicy.

7. Make a double batch of the paste and freeze the other half. Make some laksa soup!

8. Using the strained solids from the laksa paste, cool it down, add some soy sauce, vinegar and honey. Use it as a marinade for chicken or pork.

9. Galangal, makrut lime leaves and belacan are usually found in Asian food markets.