Ohmygoodness! This is one of my favorite recipes of all time. I am in love with coconut milk and this recipe, with the flavors, spice, and textures, sends me over the moon!
I love that you can substitute vegetables you have and/or love. We always use cubed tofu, and we like to add broccoli, mushrooms and asparagus. I don’t think you could go wrong with any combo!
This recipe does take a little bit of time, but once you’ve made it a few times, it goes much faster!
Here are the ingredients required for Laksa paste –
Onions – about 1/2 an onion – or a few shallots.
Ginger – originally galangal is used, but I could not find it and hence used ginger, its cousin! Hoping some common DNA would still be available.
Garlic – 2-3 cloves
Coriander Seeds – 1 full tablespoon – this is what adds a lot of flavor to the dish.
Red Chillies – about 10-12 – yeah..trust me. that was not enough!
Lemongrass – I found a fresh stalk at my grocers – if you do too, peel the outer covers and chop up about a tbsp of lemongrass pieces. This is a very strong flavor – so don’t add too much or else this will overpower the dish.
Turmeric – 1 full tsp
Salt – to taste Be careful of the red peppers–better to start off with too few and add next time rather than with too many and not be able to enjoy the delicious fruits of your labor! I have found that five or six is the appropriate number.
Fry all together for a min and then move to a blender to make a fine paste. Add oil to blend well – do not add water.
Now, fry the paste in about 2 tbsp of oil. Yeah..2 tbsp – I told you this was a tasty dish – not a healthy one! Cook this until the paste comes together and becomes a little thick. This is laksa paste.
Meanwhile, boil noodles for cooking. I have used Pad Thai thicker noodles and think Mai Fun rice noodles, both of which I find at Whole Foods. Once they have cooked, pour them in a collander and wait.
Chop up your veggies ready
In a wide pan, add a little bit of oil. Throw in the mushrooms, snow peas and tofu in here and fry for a couple of minutes.
Original recipe from: http://www.loveandlentil.com/2010/02/vegetarian-curry-mee-laksa.html