Laksa Lemak Recipe

Ingredients

• 14 oz (400 g) can reduced-fat coconut milk
• 1¾ cups low-salt shellfish stock
• 1 stalk lemongrass
• 4 kaffir lime leaves
• 1 in (2.5 cm) piece galangal or fresh ginger, peeled and finely sliced
• 1 lb (450 g) mahi mahi fillets, pinboned, skinned, and cut into large chunks
• 12 raw jumbo shrimp, peeled and deveined, tails left on
• 1 lb (450 g) mussels, prepared
• 2 squid, gutted, cleaned, and cut into rings
• 12 oz (350 g) vermicelli, to serve
• lime wedge, to serve

• 2 tsp vegetable oil
• splash of sesame oil
• 2 tsp palm sugar
• 3 garlic cloves, halved
• ½ bunch of scallions, roughly chopped
• 1 tsp shrimp paste
• 2 red chiles, seeded and chopped
• 1 large bunch of cilantro (with roots, if possible)
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp salt

• use gluten-free stock

1. Put all the ingredients for the curry paste in a food processor and pulse. Blend in half the coconut milk to make a smooth paste.
2. Heat a large wok, add the paste, and cook over low heat for 1 minute. Add the remaining coconut milk and the stock, bring to a boil, and add the lemongrass, lime leaves, and galangal; simmer for 5 minutes. Add the fish, shrimp, and mussels, and cook for 3–4 minutes. Add the squid.
3. Meanwhile, cook the vermicelli according to package instructions. Divide between four bowls and ladle laksa on top. Serve with lime wedges.