Chicken Curry Laksa I normally make a bigger batch of curry paste to keep in the…

Chicken Curry Laksa
I normally make a bigger batch of curry paste to keep in the freezer for future use. I also use the same paste to make curry chicken!
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Ingredients:
For the curry paste:
20g of dried shrimp, soaked in boiling water
4 brown onions, roughly chopped
1 bunch coriander, roughly chopped
15-16 dried chillies, seeds removed from half, soaked in boiling water
2 tbsp lemongrass, roughly chopped
4 red chilli peppers, roughly chopped
Small bulb of ginger, roughly chopped
6 cloves garlic
6-8 tbsp curry powder (I use a combination of babas meat and seafood powder)
1 tsp ground coriander
1 tsp ground lemongrass
4 tomatoes, finely chopped
Curry leaves (2 stalks)
Kaffir lime leaves (approx 6)

For the broth:
1.5L boiling water / chicken stock
200-300ml coconut milk
Fish sauce
Soy sauce
Sugar

To serve:
Lime
Mint leaves
Bean sprouts (optional)
Hokkien noodles
Vermicelli noodles
Chicken drumstick

To make the paste:
1. In a food processor, process dried shrimp, set aside
2. Then process onion, coriander, dried chilli, lemongrass, chilli peppers, ginger, garlic, set aside
3. In a pan, heat a generous amount of canola oil on low-med. Add blended dried shrimp, stirring constantly until it slightly browns
4. Then add processed ingredients from step 2. Stir constantly to avoid burning. Add more oil if required until texture becomes thicker.
5. Add curry powder, ground coriander, ground lemongrass
6. Add tomatoes, curry and kaffir leaves
7. Stir constantly for about 10 minutes
8. Paste is done, freeze some for next time! You can use the paste for curry chicken too!

To make the broth (2-3 servings):
Heat about 250g of paste in a pan
Once you hear sizzling, add boiling water / chicken stock. (Add chicken powder not using stock)
Add coconut milk
Add fish sauce, soy sauce, sugar to taste.
Strain the broth