18-Carat Laksa - Penguin Books Australia

Ingredients

• 1kg carrots, peeled
• 2 tbsp + 6 tbsp rapeseed oil
• salt
• 1 brown onion, chopped
• 6 cloves of garlic, chopped
• 3cm x 3cm ginger, chopped
• 2 sticks lemongrass, outer leaves and top third discarded, the rest chopped
• 15 fresh curry leaves
• 4 tsp Kashmiri chilli powder
• 2 tsp mild curry powder
• 1 tbsp caster sugar
• 2½ tbsp light soy sauce
• 1 x 400ml tin of coconut milk
• 240g or 16 tofu puffs
• 320g medium rice vermicelli noodles
• 20g fresh Thai basil, leaves picked