Laksa Gravy

Photo: flickr user Amani1306

Ingredients

6 smalls Dried red chilies, soaked in warm water

1 stalk lemon grass, thick lower part only

8 Shallots OR

1 medium Red or brown onion

4 slcs Fresh galangal OR

1 teaspoon Ground dried galangal

4 Candlenuts

teaspoon Shrimp paste (blacan)

cup Oil

1 teaspoon Ground turmeric

2 teaspoons Ground coriander

2 tablespoons Dried shrimp, soaked and pounded

2 cans Coconut milk (13 ½ oz)

Reserved chicken stock

pound Chinese fish balls

1 teaspoon Salt

Preparation

Pound together chiles, lemon grass, shallots, galangal, candlenuts and shrimp paste or grind in food processor or blender, adding 1 1/2 tablespoons oil. Stir in turmeric and coriander.

Heat remaining oil in large saucepan. Add ground ingredients and fry gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2 minutes. Remove thick coconut milk from top of unshaken can with ladle. Combine remaining milks. There should be 3 cups thinner coconut milk.

Add thin coconut milk and reserved shrimp stock to fried mixture and bring to boil, stirring constantly. Add fish balls and simmer 5 minutes. Add thick coconut milk and salt and simmer until gravy thickens.