Have you ever wondered where your curry laksa got layers and layers of flavors? Well, dear friends, it is probably thanks to the robust, flavor-loaded curry laksa curry paste it has! In this article, we hope to enlighten you on how to make curry as curry paste at home using authentic ingredients.
So, without wasting any more time, let’s dive right in!
Simple Homemade Curry Laksa Curry Paste Recipe!
1
cup20
minutes5
minutes25
minutesIndulge in the homemade goodness of the classic taste of our version of curry laksa curry paste! This is easy to make, and all you have to do is to take a little tour of the Asian store or purchase online to get equipped with the essentials.
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Ingredients
- Spices and Herbs:
8 8 Red chilies (large) – You can take Thai red chilies, Guajillo chilies, Chile de Arbol, etc.
1 tbsp 1 Galangal (freshly chopped)
1 tbsp 1 Ginger ( freshly chopped)
5 cloves 5 Garlic
1 tsp 1 Coriander seeds
1 tsp 1 Cumin seeds
1/2 tsp 1/2 Turmeric powder
3 3 Coriander roots
2 2 Kaffir lime leaves or Zest of one Kaffir lime (optional) – you can also use the zest of regular lime
- Other ingredients:
4 4 Asian Red Shallots (roughly chopped)
5 5 Candlenuts or Macadamia nuts
1 1/2 tsp 1 1/2 Shrimp paste
1 tbsp 1 Dried shrimp
1/2 tsp 1/2 Sea salt
1/2 tsp 1/2 Palm sugar or Brown sugar
Some Hot water
- Equipment:
1 1 Blender/ Food processor
Directions
- Start by soaking the red chilies and dried shrimp in hot water for about 10-15 minutes.
- Meanwhile, lightly pound the lemongrass stalk using the underside of your knife, cut the edge, remove the hard outer peel, and chop the stalk. Along with that, clean the cilantro roots, rim the edges, and cut them also into small pieces. If you have kaffir lime leaves, break them into small pieces and remove the stalks and membranes. Leave all three ingredients aside.
- After the red chilies and dried shrimp are soaked enough, drain them and put them into the blender/ food processor jar (reserve the chili-soaked water), along with ginger, galangal, garlic, coriander seeds, cumin seeds, turmeric, chopped lemongrass, cilantro root, kaffir lime leaves, shallots, candlenuts/ macadamia nuts, salt, and sugar.
- Spoon in about 3-4 tablespoons of reserved chili soaking water to facilitate the blending process. Pulse everything until you get a smooth paste, scraping off the sides of the jar. Add more water if you feel the consistency is too dry.
- Use immediately with your laksa or store it in a glass-air-tight container and store it in the refrigerator to use when you need it.
TASTY NOTES BY SpiceRally
- Use about ½ teaspoon of curry powder if you need a more intense flavor.
- If you cannot find candlenuts or macadamia nuts, substitute them with peanuts or cashew nuts.
- If you need a different texture in your laksa curry paste or want to make it ahead, we suggest you use avocado oil or peanut oil in place of water when you blend the mixture.
- You can substitute shrimp paste with an equal amount of soy sauce or fish sauce if you do not like using it or cannot find shrimp paste.
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How to Store Curry Laksa Curry Paste
- Store this in a well-fitting glass container, and it will stay well for up to 1 week in the refrigerator.
- This curry laksa curry paste will stay well in the freezer when stored in freezer bags for up to 3 months.
