Title: Laksa gravy
 Categories: Herbs
      Yield: 8 Servings
 
      6 sm Dried red chilies, soaked
           -in warm water
      1    Stalk lemon grass, thick
           -lower part only
      8    Shallots
           -OR
      1 md Red or brown onion
      4 sl Fresh galangal
           -OR
      1 ts Ground dried galangal
      4    Candlenuts
    1/2 ts Shrimp paste (blacan)
    1/4 c  Oil
      1 ts Ground turmeric
      2 ts Ground coriander
      2 tb Dried shrimp, soaked and
           -pounded
      2 cn Coconut milk (13 1/2 oz)
           Reserved chicken stock
    1/2 lb Chinese fish balls
      1 ts Salt
 
  Pound together chiles, lemon grass, shallots, galangal, candlenuts and
  shrimp paste or grind in food processor or blender, adding 1 1/2
  tablespoons oil. Stir in turmeric and coriander.
  
  Heat remaining oil in large saucepan. Add ground ingredients and fry
  gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2
  minutes. Remove thick coconut milk from top of unshaken can with
  ladle. Combine remaining milks. There should be 3 cups thinner
  coconut milk.
  
  Add thin coconut milk and reserved shrimp stock to fried mixture and
  bring to boil, stirring constantly. Add fish balls and simmer 5
  minutes. Add thick coconut milk and salt and simmer until gravy
  thickens.