Malaysian Curry Laksa

For the curry:

• ¼ c vegetable oil
• 1 c diced shallot (about 3 large shallots)
• ¼ c Laksa Spice Blend (see below for recipe)
• 3 tbsp garlic paste
• 3 tbsp ginger paste
• 3 tbsp lemongrass paste
• 1 tbsp kosher salt
• 4 c chicken stock
• 3 14 oz cans coconut milk
• ¼ c fish sauce
• 2 lbs boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 12 oz thin rice noodles
• 1½ c bean sprouts, for serving
• 1 serrano pepper, thinly sliced

For the Laksa Spice Blend:

• 2 tbsp chili powder
• 2 tbsp crushed red pepper
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tbsp ground cardamom
• 1 tbsp ground fennel
• 1 tbsp ground black pepper
• 1½ tbsp ground clove

Heat oil in a Dutch oven over medium high heat. Add shallot and cook, stirring often until shallots soften, about 4 minutes. Add ¼ cup of the laksa spice blend and continue to cook, stirring constantly, until very fragrant and spices have darkened slightly, about 2 minutes more. Add garlic paste, ginger paste, lemongrass paste and salt; stir to combine.

Add chicken stock and bring to a simmer. Add coconut milk and fish sauce and stir to combine. Bring back to a simmer, add chicken, and turn heat to medium-low to keep pot at a simmer. Cook until chicken is cooked through, about 7 minutes. Do not allow the pot to boil.

Remove from heat and cover to keep warm. Prepare noodles according to package directions. Serve over noodles topped with bean sprouts and serrano slices.