In a hot saucepan on medium heat add 2 tablespoons coconut oil and then add ½ cup chopped shallots or red onion and ¼ cup minced or finely chopped garlic. Sauté until the shallots / onions are translucent.
Add 1 tablespoon red curry paste and 1 tablespoon curry powder and fry for a minute, stirring constantly.
Add 2 tablespoons fish sauce, stir for a few seconds then add 2 cups stock. Keep stirring for a few more minutes and then leave to bring to a boil. Once the mix is bubbling add 1½ cup coconut milk. Turn the heat to low and let simmer for five minutes, stirring at intervals of about one minute.
Check for seasoning. Turn off the heat and stir in the juice of half a lime.
Submerge 150 grams rice vermicelli in boiling hot water for a couple of minutes. Once the vermicelli had doubled in size, strain the noodles and assemble in your laksa serving bowls.
Put 100 grams grilled tofu or tempeh, 100 grams cooked prawns and 100 grams cooked fish balls on top of the vermicelli noodles (half of those quantities per serving) and then pour the piping hot laksa curry over them.
Top with a generous serving of bean sprouts and a squeeze of lime, and serve.
