Additional International Recipes that you might enjoy!
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The recipe will yield enough paste to make 4 portions of laksa soup
- 5 Long Red Chiles *, chopped
- 1 Tablespoon Fresh Turmeric (peeled and chopped) or 1 Teaspoon Ground Turmeric
- 3/4 Teaspoon Ground Cumin
- 1 Small Brown Onion or 4 Shallots, chopped
- 2 Lemongrass Stalks, white part only, chopped
- 2 Tablespoons Galangal or Fresh Ginger, peeled, chopped
- 6 Cashews, Macadamia Nuts or Peanuts
- 3 Cloves Garlic
- 2 Tablespoons Oyster Sauce or Thai Fish Sauce **
- 2 - 4 Tablespoons Vegetable Oil
- 2 Kaffir Lime Leaves or 1 Teaspoon Lime Zest, stems and ribs removed
- 1 Handful Fresh Cilantro (leaves and stems)
- 1 Tablespoon Tamarind Paste (or 2 tsp Light Brown Sugar & 2 tsp lime juice)
- Place all ingredients (except the oil) in a food process and blend. Add oil in small amounts until a smooth paste is formed. Using all of the oil may not be necessary.
- Place the paste in an airtight container. It can be used up to a week.
* Indonesian Cabe Merah peppers are used in traditional Laksa pastes, but they can be challenging t find. You can substitute Cayenne pepper, Cihie de Arbol, Guajillo chiles (which will result in less heat. For milder heat overall, remove the seeds and membrane of the chiles. You can also used dried chiles. If using dried chiles, heat water to boiling and cover the peppers for 10 minutes to revive their texture.
** I have opted to use oyster sauce or Thai fish sauce instead of traditional shrimp paste in this recipe. The shrimp paste can be difficult to find, and can have a strong fishy flavor which is balanced by using lime juice in the laksa soup. If you opt to use the traditional shrimp paste, substituted 1 teaspoon of the paste for each tablespoon of oyster or fish sauce.
Once you have made the laksa curry paste, you are one step closer to a bowl of creamy Malaysian Beef Laksa Curry Noodle Soup!