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Laksa
- Serves
4
- Difficulty
Easy
By Adrian Daniel and Michael Daniel
Published 2007
Although laksa traditionally comes from Indonesia, this recipe is strongly influenced by Thai ingredients, with its refreshing citrous herbs and aromas. Don’t be put off by the long list of ingredients; this dish is quick to prepare and, once made, the paste will keep well in the fridge or freezer.
Ingredients
- lemon grass stalks
3 - fresh galangal small
1 cm
Method
- Put the lemon grass, galangal, ginger, garlic, chilli, turmeric, ground coriander, and sugar in a blender. Blend to make a thick paste, adding a little water if required.
- Put the paste, coconut milk, and
400 ml 14 <
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