Laksa Recipe (Coconut Curry Laksa) - Chili Pepper Madness

Ingredients

• 3 tablespoons coconut oil (or use vegetable oil)
• 3 spicy red chilies (chopped (I’m using bird’s eye chilies + Fresnos, though use peppers to your heat preference))
• 5 dried red chilies
• 4 medium shallots (chopped)
• 8 garlic cloves (chopped)
• 3 tablespoons ginger (finely chopped)
• 3 candlenuts (or use blanched almonds, cashews, or macadamia nuts)
• 1 tablespoon shrimp paste
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper (to taste)
• 4 cups chicken stock (use 6 cups for soupier)
• 2 14- ounce cans coconut milk
• 1 tablespoon brown sugar (or palm sugar)
• 2 tablespoons tamarind paste
• 1 ounce young laksa leaves (or use equal amounts mint and cilantro)
• 2 lemongrass stalks (cut in half and lightly smashed)
• 1 1/2 pounds firm white fish (cut into bite-sized pieces (or use chicken))
• 1 pound shrimp (peeled and deveined)
• Juice from 1–2 limes
• fish sauce to taste (I use 1 tablespoon)
• 1 pound cooked/softened rice noodles (or use egg noodles)
• 4 soft boiled eggs (sliced in half (optional))
• Toppings/Garnishes. Chopped laksa leaves or cilantro, chopped mint, green onions, bean sprouts, crispy shallots, chili flakes, lime wedges, sriracha