Asian

Malaysian Curry Laksa Paste

Malaysian Curry Laksa Paste
  1. Im very impressed you’re considering/making your own curry paste. Major well done. You won’t regret it.
  2. Buy everything below at an Asian grocer. Produce will be SO much better and fresher but also you’ll be able to find everything (fresh turmeric, curry leaves etc) and the Aunty running the till will be able to help you if you’re unsure of anything.
  3. Regarding the lack of shrimp paste in this recipe. Very untraditional of me but personally, I find shrimp paste the most horrific. If you want to add start with 1tsp.
  4. Once you nailed this, head here for the finishing touches.

Malaysian Curry Laksa Paste

Makes enough for 2-3 cooks of my Laksa

My Malaysian Curry Laksa Recipe

Ingredients

  • 3 cloves of garlic
  • 4-6 bullet chillies
  • 1 knob of ginger
  • 4 shallots or 1 brown onion
  • 2 knobs of fresh turmeric or 1tsp powder
  • 1 lemongrass stalk – white bit only
  • Handful of coriander stalks & leaves
  • 6 fresh curry leaves
  • 1 tbs peanuts or cashews
  • 1/4 vegetable oil

Method

Roughly chop everything then chuck it in a food processor, nutribullet or my fav – the mortar and pestle. As for the vegetable oil, this is to help it along the way. Start with the 1/4 cup but if it’s still super thick, add a touch more.

My laksa recipe calls for 3 heaped tbs (serves 2-3) so you will have lots left over. Keep it in the fridge for a week or freeze it.

Head here to keep going with your Laksa.