Chicken Laksa from Ipoh Laksa, Brisbane

Makes 4 generous sized bowls

1/4 cup vegetable oil

4 tbsp chili paste

4 clove garlic

3 stalks lemongrass (sliced)

1 cm galangal (from the ginger family)

8 candlenuts

1 cm fresh turmeric

2 tbsp coriander powder

1 tbsp shrimp paste (belacan)

2 x 400ml tins coconut milk

1 large chicken breast, cooked and shredded or

8 large prawns peeled, de-veined and cooked for a very short time

Additional extras (optional): fish balls, tofu, mint, chopped chili, bean sprouts, rice noodles (Vermicelli) or Hokkien noodles all make excellent additions.

1 Blend chili paste, shallots, garlic, lemongrass, galangal, candlenuts, turmeric, coriander powder and belacan in a food processor until smooth.

2 Heat oil and fry paste till fragrant.

3 Add coconut milk (approximately 600 ml to start) and bring to boil before lowering to a gentle simmer.

4 Add salt & sugar to taste, and either add water or more coconut milk to achieve desired thickness.

5 Add chicken or prawns plus any of the additional extras – serve and enjoy!

6 When the Laksa is cool, refrigerate and only re-heat the amount needed.

Ipoh Laksa

738 Main Street

Kangaroo Point

Ph: 07 3891 2777