Curry Chicken Laksa

Ingredients
2 tbsp vegetable oil 
1 tbsp homemade laksa paste or 1 tbsp red curry paste
2 shallots or onions, sliced
4 cups chicken stock or broth
2 cups coconut milk
4 kefir lime leaves (Optional)
½ tsp cumin seed
1 tsp turmeric powder
1 tsp salt, more to taste
1 tbsp brown sugar or palm sugar
1 1/2 breast of chicken (breast or thigh meat) cut into bite-sized pieces
Juice of one lime
Fish sauce to taste
1 bowl of egg noodles
1 bowl of rice noodles

Garnishes: bean sprouts, fried tofu, lime wedges, coriander, fresh mint & spring onion (Optional)

Homemade Laksa Paste
(If any of the ingredients are not available just use red curry paste instead)

Ingredients
3 red chilli
3 shallots (about 1 cup), roughly chopped
2 garlic cloves
1 thumb size galangal, finely chopped
2 large lemongrass sticks, finely chopped
1 tsp turmeric
1 bunch chopped coriander
1 tsp ground cumin
3 tbsp vegetable oil

Method

1.      Make the laksa paste by blending all ingredients in a food processor. (Or use red curry paste) 

2.      In a large heavy bottom pot, heat oil over medium-high heat. Add the paste and sauté, stirring constantly until it is fragrant and deep in colour (about 2-3 mins). 

3.      Add sliced shallot, cumin seed & turmeric powder. Pour in chicken broth. Then add lime leaves, salt & sugar & simmer.

4.      Add chicken and simmer 4-5 minutes, followed by coconut milk. Allow to gently warm. Add lime juice and fish sauce to your own taste. 

5.      Serve over noodles topped with fresh bean sprouts, fresh cilantro and/or mint, chilli sauce and lime wedges.?