You already know that most of the flavor of Assam laksa lies in its broth, and therefore, the real trick is getting this broth right. For that, you need its spice paste with a strong punch! So, in this article, we are going to show you how to make Assam laksa curry paste at home using a few simple ingredients you can easily find around.

So, let’s get started with some authentic Assam laksa curry paste!

Teaming up with the Assam laksa curry paste, many other ingredients define an authentic Assam laksa dish. Click here to discover what makes this soup so delicious.

Simple Homemade “Assam Laksa” Curry Paste Recipe!

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Recipe by SpiceRally


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Our version of Assam laksa curry paste does not require a bunch of ingredients yet packs so much flavor to give the right amount of spiciness to the broth. You can buy these essentials from an Asian store or easily order online.

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  • Spices and herbs:
  • 4 4 Red chili peppers (dried)

  • 3 3 Red chili peppers (fresh and roughly chopped)

  • 0.2 oz 0.2 Fresh Turmeric (roughly chopped) – 5g

  • 0.4 oz 0.4 Fresh Galangal (roughly chopped) – 10g

  • 1 1 Lemongrass stalk

  • Other ingredients:
  • 0.2 oz 0.2 Belacan (5g)

  • 4 4 Shallots (medium-sized)

  • Some Hot Water

  • Equipment:
  • 1 1 Saucepan (small)

  • 1 1 Food processor/ Blender

  • 1 1 Air-tight container


  • First, rinse the dried red chilies and soak them in hot water for 10-15 minutes until they are tender.
  • Meanwhile, break the piece of belacan into small chunks. Then, put the saucepan on low heat and lightly toast the broken belacan pieces for about 2-3 minutes. Remove them from the pan and set them aside.
  • Next, lightly pound the lemongrass stalk using the hard part of your knife. Remove the outer peel, give it a rough chop and keep it aside.
  • Once the red chilies are soaked enough, take them out of the water and break them into pieces (reserve the chili-soaking water).
  • Then, put them into the jar of your food processor or the blender and add lemongrass, fresh red chilies, turmeric, shallots, galangal, and toasted belacan, along with some water reserved from soaking the chilies. You can add more water as needed to facilitate the blending process.
  • Blend until everything is well incorporated into a fine paste.


  • You can use a somewhat spicy red chili type like Thai chili peppers, serrano peppers, Aleppo, or Chile de Arbol to make this paste.
  • You can also use 7 dried chilies instead of the fresh chilies if that’s what is available to you. In fact, using fresh chilies is not compulsory.
  • Fresh ginger can be used instead of fresh galangal, but we strongly recommend going with galangal since ginger can change the flavor and authenticity of your Assam laksa curry paste.
  • If you make this ahead, you can store it in an air-tight glass container and store it in the refrigerator for 1-2 days.

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You might also be interested in learning about the two different types of curry pastes used in laksa. Click here for more information!

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