Penang Laksa Sauce

Yield: 6 litres

Preparation time is 45 minutes

Ingredients

• 300 grams shallots
• 200 grams garlic
• 250 grams ginger
• 6 pieces lemon grass
• 1 branch lime leaves
• 200 grams galangal
• 100ml canola oil
• 300g penang chili paste (red Thai chili paste)
• 100g Malaysian curry powder
• 2L vegetable stock
• 4L coconut milk

Directions

1. In the food processor or a mortar puree the shallots, garlic, ginger, lemon grass, lime leaves, galangal until coarsely ground.
2. Heat the canola oil in a heavy bottomed pot until fragrant. Add the chili paste and curry powder and continue to cook for 5 minutes, but don’t brown. Add the vegetable stock and coconut milk and simmer for 30 minutes.
3. Strain and cool.