this version of laksa is one of my favourite noodle soups in the world. my day is instantly better with a bowl of this laksa in front of my face. it’s like a hug for your soul, and belly! traditionally made with fish stock, some versions can be quite fishy. I tried to find a balance of just the right amount of fishiness (from the shrimp paste) with just enough spice, tang, and richness. once you have this laksa, you won’t be able to live without it. I definitely wouldn’t want to. even if we are just 2 people, I usually make the full batch for 4 since you can freeze the leftover broth for a quick meal!
your mind will be blown the first time you make fresh curry paste. pounding each ingredient in the mortar and pestle and smelling the wafting perfumes that are released is absolutely intoxicating. even if you don’t have a mortar and pestle, the satisfaction of making fresh curry paste from your food processor, blender, whatever it may be, is well worth the effort. your curry will turn out more fragrant, flavourful, and luscious, plus, you can freeze portions of it for a quick weeknight meal! this does require some ingredient hunting, but most of it can be found at your local asian market. if you’re okay with store bought paste, skip to part 2 of the recipe for instructions. serve with steamed white rice, or try our coconut rice for some extra richness.
Massaman curry is one of my personal favourites. It's a go-to recipe when I host private dinners for larger groups, or have a free Sunday to spend cooking. It is rich, complex, and packed with SO much flavour, and I get giddy when I smell the paste frying. The aroma that fills the room is INCREDIBLE. After leaving it for a while to bathe and bubble in its own deliciousness, you're left with a magical, golden curry with beautifully tender chicken or beef. Damn, I'm mouthwatering again. This recipe definitely takes time 'sans aggression', but trust me, it is well worth it.