- 2 medium Onions, peeled + chopped
- 8 cloves Garlic, peeled + chopped
- 3-4 Bird’s Eye Chilies, sliced
- 2 tsp peeled + chopped Fresh Turmeric Root
- 1/2 tsp Dried Turmeric Powder
- 3 tbsp peeled + chopped Ginger
- 1/2 c. minced Lemongrass (fresh or frozen)
- 1 tsp Sweet Paprika
- 3 tsp Ground Coriander Seed
- 2 tsp Ground Cumin
- Zest from 3 Limes
- 6 tbsp Oil
- 3 13.5 oz cans Coconut Milk
- Juice from 4 Limes
- 1/4 c. Low Sodium Soy Sauce
- Salt, to taste
- Bentilia Penne (1 box for 3-4 servings)
- Fried Shallots
- Chopped Bird’s Eye Chilies
- Thai Basil Leaves
- Julienned Ginger
- Laksa Leaves, or Cilantro Leaves
- Lime Wedges
- Place all of the part one ingredients into a high-speed blender and blend, scraping down the sides when needed, until it becomes a smooth paste.
- Add to a large pot over medium-high heat and cook the paste, stirring often, until it becomes very fragrant and deepens in colour, 3-5 minutes.
- Add the coconut milk, stir together, and lower the heat to medium. Simmer for 20 minutes, or until slightly thickened.
- Remove from the heat and add the lime juice, soy, and salt.
- Cook the pasta according to package directions.
- Spoon the laksa broth into bowls, divide the penne over top, and then add all of the garnishes.
Note: Ideally, the laksa broth will be chilled, and the penne will be warmed, to make this the perfect summer dish.
Crafted for Bentilia by Toronto’s very own, chef Luke Hayes.