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Laksa gravy

Yield: 8 Servings

Ingredients:

• 6 sm Dried red chilies soaked -in warm water
• 1 Stalk lemon grass thick -lower part only
• 8 Shallots -OR
• 1 md Red or brown onion
• 4 sl Fresh galangal -OR
• 1 ts Ground dried galangal
• 4 Candlenuts
• 1/2 ts Shrimp paste (blacan)
• 1/4 c Oil
• 1 ts Ground turmeric
• 2 ts Ground coriander
• 2 tb Dried shrimp soaked and -pounded
• 2 cn Coconut milk (13 1/2 oz) Reserved chicken stock
• 1/2 lb Chinese fish balls
• 1 ts Salt

Instructions:

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.

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