Curry laksa recipe

Ingredients

• 150 ml oil
• 300 g onion, roughly chopped
• 1 x 8cm (3in) ginger, roughly chopped
• 8 garlic cloves
• 3 red chillies, roughly chopped
• 15 dried chillies, soaked in hot water for 30 minutes before using and then drained
• 1 1/2 tbsp ground cumin
• 1 1/2 tbsp ground turmeric
• 3 tbsp ground coriander (cilantro)
• 2 tbsp chilli powder
• 25 g (1 tbsp) shrimp paste
• 1.7 l chicken stock (bouillon)
• 800 ml coconut milk
• 70 g good-quality caramelised palm sugar or dark brown sugar
• 2 tbsp salt (or less), to taste
• 3 tbsp tamarind paste
• 50 g bunch of laksa leaves, or mint or coriander (cilantro) as a substitute
• 2 lemongrass stalks, cut in half then pounded lightly with a pestle to bruise
• 6 eggs
• 12 deep-fried tofu puffs, cut into half
• 120 g green beans, cut into 5cm (2in) lengths
• 200 g beansprouts
• 24 king prawns (jumbo shrimp), deshelled and deveined
• 600 g fresh egg noodles
• 1 handful laksa leaves, or mint or coriander (cilantro) leaves, finely sliced, to garnish