Add laksa paste, and cook, stirring constantly, until fragrant, 4 to 6 minutes. Whisk in stock and coconut cream; bring to a boil over high. Reduce heat to medium-low, and simmer, covered, 10 minutes.

FOR THE LAKSA PASTE: 15 dried chiles (such as Japanese chiles or chiles de árbol) 2 Fresno chiles, stemmed, seeded and sliced. 3 tablespoons dried shrimp, soaked in hot water.

Add this laksa paste to the heated pan and stir-fry for 1 minute, then pour in the coconut milk and stock and bring to the boil. Spoon into your slow cooker with the squid and the monkfish, then ...

Add ½ cup laksa paste or red curry paste and cook, stirring often and reducing heat if starting to spatter too much, until deepened in color and oil is absorbed, about 2 minutes.

This recipe for Malaysian curry laksa paste is simple to put together. Once it's done, it very easy to make the authentic laksa soup, too, starring prawns, fish balls and tofu puffs.

Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant. Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until ...

The coconut milk broth is spicy, savory and rich, but not heavy, and based on the curry laksa found at hawker centers in Malaysia and Singapore. By Mia Leimkuhler Lara Lee’s chicken curry laksa ...

The classic noodle soup from Southeast Asia, laksa, is a delicious combination of flavours and textures. This guide comes ...