Laksa has basically become a national dish in Australia. Sure, you could go out for it, but this is one of those meals that is soooo satisfying to learn to make yourself. As you will see, some of the quantities are deliberately vague. Just use whatever veg are kicking around in your fridge and allow 50–75 grams of noodles (dry weight) per person. Dried rice vermicelli or fresh hokkien or rice noodles are all good.
Ingredients 26
Curry Paste
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Method 3
To make the curry paste, toast the , , , and in a dry frying pan until aromatic. Remove and cool, then grind to a fine powder. Place the ground spices, , , , , , , , , and (if using) in a high-powered blender and blend to a fairly smooth paste. Add a tiny splash of water if needed to help blend. Add the spice powder and blitz again to combine.
Heat the in a wok over a medium–low heat, add the curry paste (freeze the rest for another day) and cook for a few minutes until it no longer smells raw. Add the , , , and and stir until the sugar has melted. Cook for a few minutes, then add the , , and mixed vegetables and simmer gently until the veggies are just cooked.
Taste and add a squeeze of lime if needed and finish with the . Serve in bowls over the noodles. Nasturtium flowers make for nice photos, but are not essential.
