Laksa Gravy

Laksa gravy

Time 25 mins | Serves 2

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  • 150g Dried shrimp, soaked and pounded
  • 1 stalk Lemongrass, white part, grated
  • ½ cup Laksa paste
  • 2 Chicken stock cubes
  • 400g Coconut milk

Enjoy the gravy with your choice of seafood.
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  1. Fry aromatics. Heat 1½ tbsp of oil in a pot over medium heat. Add dried shrimp and lemongrass to oil. Fry until fragrant.

  2. Cook paste. Add laksa paste to pot. Sauté for 2 mins.

  3. Combine wet ingredients. Dissolve chicken stock cubes in 2 cups of water. Pour chicken stock and coconut milk into pot. Bring to a boil and stir constantly.

  4. Simmer. Reduce heat to low. Leave for 10 mins.

  5. Season. Add lime juice or salt to taste. Leave on stove for 5 mins. Then, take off heat.

Serve with a glass of Wolf Blass Gold Label Chardonnay.
The acidity and fruitiness of this wine balances out the spiciness of the laksa to create a harmonious overall flavour.

Recipe by:

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