Laksa Gravy
Yield
8 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
red chili peppers
soaked |
*
|
| 1 | each |
lemongrass
stalk |
*
|
| 8 | each |
shallots
|
*
|
| 1 | medium |
onions
|
|
| 4 | slices |
galangal root
|
*
|
| 4 | each |
candlenuts
|
* |
| ½ | teaspoon |
shrimp paste
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
turmeric
ground |
|
| 2 | teaspoons |
coriander
ground |
|
| 2 | tablespoons |
shrimp
pounded |
*
|
| 2 | cans |
coconut milk
|
*
|
| ½ | pound |
chinese fish balls
|
* |
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
red chili peppers
soaked |
*
|
| 1 | each |
lemongrass
stalk |
*
|
| 8 | each |
shallots
|
*
|
| 1 | medium |
onions
|
|
| 4 | slices |
galangal root
|
*
|
| 4 | each |
candlenuts
|
* |
| 2.5 | ml |
shrimp paste
|
*
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
turmeric
ground |
|
| 1E+1 | ml |
coriander
ground |
|
| 3E+1 | ml |
shrimp
pounded |
*
|
| 2 | cans |
coconut milk
|
*
|
| 226.8 | g |
chinese fish balls
|
* |
| 5 | ml |
salt
|
|
Directions
Pound together chiles, lemon grass, shallots, galangal, candlenuts and shrimp paste or grind in food processor or blender, adding 1½ tablespoons oil.
Stir in turmeric and coriander.
Heat remaining oil in large saucepan.
Add ground ingredients and fry gently, stirring frequently, 4 to 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.
