Ingredients
| 1 tsp turmeric |
| 1 tsp cumin |
| 1 tsp paprika |
| 2 tsp coriander |
| 3 cloves garlic |
| 1 tbsp galangal |
| 2 stems lemongrass (white part only) |
| 6 whole candlenuts |
| 1 tbsp dried shrimp paste |
| 6 whole shallots (red) |
| 2 tbsp dried shrimp |
| 8 small red chillis |
| 1 sprig mint (fresh; to serve) |
| 1 whole lime (fresh; wedges; to serve) |
| 500 g egg noodles (cooked ) |
| 2 tsp palm sugar |
| 200 g tofu puffs |
| 2 cups beansprouts |
| 2 cups coconut milk |
| 1½ l chicken stock |
| 800 g chicken thighs |
| 200 g snow peas |
| 1 medium eggplant (sliced thickly) |
| 30 ml vegetable oil |
Preparation
Read full directions on The Macadames at http://themacadames.com/2014/07/12/chicken-curry-laksa/
