Ingredients
14 ounces Coconut Milk
1 Lemongrass Stalk
1 teaspoon Dried Chili Flakes
1/4 cup Red Onion (Diced)
4 Garlic Cloves
1 piece Ginger
3 tablespoons Fish Sauce
1 Lime (Juiced)
1 teaspoon Turmeric
1/2 teaspoon Ground Coriander
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Place all curry sauce ingredients in a food processor and process well. Alternatively, whisk the ingredients together and stir well to combine. To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut on top of each dish and serve (over rice if desired).
RecipeNLG
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Malaysian laksa paste — rich coconut curry noodle soup base
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Full-fat coconut milk — curries, soups, desserts, ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Malaysian laksa paste — rich coconut curry noodle soup base
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Full-fat coconut milk — curries, soups, desserts, ice cream