Laksa Gravy
By: Anonymous
Published: Friday, February 12, 2010 - 4:51pm

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

1 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. 2 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. 3 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.