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Ingredients
US|METRIC
4 SERVINGS
- 1 inch galangal (pieces, or ginger)
- 2 lemongrass stalks (cut into rounds)
- 1 lime zest (kaffir, or key lime)
- 4 kaffir lime leaves (or bay leaves)
- 2 guajillo (or ancho chili peppers)
- 1/4 cup shallot
- 2 cloves garlic
- 1/2 tsp. coriander
- 1 tsp. turmeric
- 1 pinch saffron (optional)
- 1/4 cup water
- 2 lime juice
- 1 mandarin orange juice (3 calamansi can be substituted for the lime/orange)
- 4 cups fish stock (or water)
- 13.5 oz. coconut milk (can of)
- fish sauce (or salt to taste)
- palm sugar (or sugar to taste)
- 1/2 cup tomato (chopped)
- 1/2 lb. fish (firm fleshed, I used uku)
- 1 lb. mussels
- 12 oz. noodles (ramen, rice, soba all work)
- 1/3 cup curry paste (laksa)
- 1 Tbsp. grape seed oil
- cilantro (for garnish, optional)
- serrano
- sambal olek
- Sriracha
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