Curry Laksa

5 cloves garlic
2” knob each ginger and turmeric
3 stalks lemongrass
1pc siling panigang
2 tbsp coconut oil
1 sprig curry leaves
4 pcs dried shiitake, soaked and coarsely chopped
2 tsp curry powder
1 tsp cumin powder
To taste salt
To taste pepper
1 cup cashew milk (cashews soaked in water and blended)

Using a mortar and pestle, pound garlic, ginger, turmeric, lemongrass and siling panigang until you have a thick paste. Set aside. Heat oil in a pan and sauté the paste. Add curry leaves and shiitake mushrooms. Add curry and cumin powder. Season with salt and pepper. Place everything including the cashew milk in a blender. Puree until smooth. You can make this in advance, store in fridge and use when needed. Just add paste in a hot stock, add coconut milk if desired and pour in cooked rice noodles. Top with tofu, mushrooms and lots of veg!


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