Prawn and chicken laksa

Name: Prawn and chicken laksa
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Asian, Indian
Ingredients: 1 stalk fresh lemongrass, white part only, cut into pieces; 1 brown onion (approx. 150 g), cut into halves; 4 garlic cloves; 8 macadamia nuts; 1 - 2 fresh bird's eye chillies, trimmed and deseeded if preferred, plus extra for garnishing; 1 tsp curry powder; 5 cm piece fresh ginger, peeled; 1 tsp ground turmeric; 1 tsp ground cumin; 2 sprigs fresh coriander, leaves, roots and stems (see Tips), plus extra for garnishing; 1 tsp shrimp paste; 450 g coconut milk; 20 g butter; 150 g water; 2 tsp Chicken stock paste (see Tips); 8 fresh kaffir lime leaves, bruised; 1 tsp fish sauce; 2 tsp lime juice; ¼ tsp sea salt, to taste; 200 g dried rice noodles (approx. 3 mm wide); 200 g skinless chicken thigh fillets, cut into cubes (2 cm); 300 g peeled raw prawns; 180 g bok choy, cut into pieces; 100 g bean sprouts, for garnishing