Laska Curry

This is my take of the famous Laska of Southeast Asia. The difference is that I turn this into a curry that is eaten with rice, as opposed to a soup. And I use chicken instead of sea food.

INGREDIENTS

Grind to a fine paste either in a blender or mortar and pestle.
3 to 6
Green chilies. Use either serranos or Thai green chilies, depending on your tolerance to heat. Chop fine.
3 stalks
Lemon grass. Cut off and dispose the bottom inch. Use the next six inches. Toss the top portion of each stalk. Chop fine.
15 leaves
Kaffir lime leaves. Chop fine.
2-inch piece
Fresh ginger, chopped fine
4 Cloves
Fresh garlic, chopped fine
1 tsp
Shrimp paste
1
Juice of 1 lime
½-tsp
Turmeric powder
2
Shallots, chopped fine
2 tblspns
Vegetable or peanut oil
2 tblspns
Water (keep to a minimum, only use to facilitate grinding)


Other ingredients
8 oz can
Coconut milk
8 oz can
Low sodium chicken stock
1 lb
Chicken breast cut to bite size pieces, or chicken tenders
1 tblspn
Vegetable or peanut oil
Salt to taste








METHOD

Heat a frying pan or wok over medium high heat. Add oil.
Add the ground spice paste and stir fry till fragrant. Make sure that it does not burn!
Add coconut milk and chicken stock and bring to boil over high heat.
Add chicken. Cover with lid. Simmer over medium heat for 10 minutes.
OPTIONAL: Add diced Thai eggplant, carrots, and green beans.
Remove lid and continue to simmer over medium heat for another 10 minutes.
Taste and add salt if needed.
Serve hot with jasmine rice.

NOTE: You can adjust the “richness” of the curry by adjusting the proportions of the coconut milk and chicken stock. For rich curry, use all coconut milk and no stock.


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