Knife, chopping board, blender/pestle and mortar, wok (or deep frying pan) peeler, small saucepan
Add laksa paste ingredients to a pestle and mortar or blender and blend till smooth.
Add laksa paste to a wok with a little oil, fry for a few minutes.
Add curry powder, coconut milk, stock and lime leaves. Bring to boil, then turn down to simmer gently. After 10 mins, pour in the evaporated milk.
For the crispy onions
Thinly slice the onion and separate the pieces,
heat up 1 cup of oil in a small saucepan and fry the onions until browned.
Remove with slotted spoon, and drain off on kitchen paper.
Prepare your toppings:
Prepare the cucumber by peeling into long strips and placing these in a glass of cold water (This changes the consistency, causing it's structure to stiffen)
Slice lettuce and herbs
In a bowl, add 1 tbsp cooked rice noodles, followed by a handful of lettuce, 2 - 3 tbsp laksa sauce, 3 cooked prawns/ chicken/tofu pieces, crispy onions, herbs and finally the cucumber ribbons.
1-2 red chili peppers (or dried or paste)
4 brazil nuts
2 stalks of lemon grass (or 4 tsp paste)
1 tsp turmeric
1 onion/ 4 shallots
2 tsp fish sauce/ shrimp paste/ miso
1 thumb galangal (optional)
2 tbsp oil
(if you have trouble finding items, just use a prepared laksa paste, or thai red curry paste)
For the sauce
1 tsp medium curry powder
1 cup/225 ml coconut milk
400 ml veg/ chicken stock
3/4 lime leaves (optional)
1/2 cup 100 ml evaporated milk
1 baby gem lettuce
300g cooked rice noodles (vermicelli)
200g cooked prawns/ silken tofu/ cooked chicken
Handful fresh coriander or mint
1 cup veg oil