Note that many recipes exist for homemade rempah (laksa paste). I have also seen pre-packaged laksa paste, but have yet to find a paleo-friendly brand available locally. Since I always have Thai curry paste on-hand, I use that as the spice mixture for my laksa. Not authentic, but good enough.
- 1 T coconut oil
- 1 pound ground turkey
- 1 "scoop" red or panang curry paste (start with 2-3 tsp)
- 1-2 cans coconut milk
- 4 cups chicken broth (rich, homemade broth is the best)
- 1 package kelp noodles, rinsed and drained
- 1-2 T fish sauce
- 1-2 tsp lime juice
- chilies or sambal oelek for more kick (optional)
- 1 red or yellow bell pepper, cut into bite-sized pieces
- 1 carrot, peeled and sliced diagonally
- 1 cup fresh green beans, trimmed and cut, if necessary
- 2-3 T fresh basil or cilantro, chopped (optional)
- Heat oil in a wok or pan over medium-high heat.
- Add ground turkey and fry until cooked through. If using leftover chicken, add it to the pan and continue to the next step.
- Add curry paste and mix well to distribute throughout the meat.
- Add the coconut milk. I usually begin by adding one can of coconut milk. After everything else has been added, I test taste to see if I want to add more. I usually end up using half of the second can.
- Add the chicken broth, kelp noodles, fish sauce, lime juice, and chilies, if using. Bring to a boil then reduce and simmer for 5 minutes.
- Test taste and if necessary, adjust the flavor with more curry paste, coconut milk, fish sauce, lime juice, and/or chilies. I like to get the coconut gravy tasting "perfect" before moving the next step.
- Add the vegetables and simmer until they reach a desired doneness.
- Stir in cilantro, if using.
- Serve immediately.