Homemade laksa paste

Ingredients

• 3 tbsp vegetable oil

• 6 dried red chilies, soaked in hot water until soft (or 3 fresh red chilies)

• 3 fresh red bird’s eye chilies (optional, for heat)

• 3 garlic cloves, peeled

• 2 medium shallots, peeled and roughly chopped

• 3 cm (1 inch) piece galangal, peeled and chopped (or substitute ginger)

• 3 cm (1 inch) piece fresh ginger, peeled and chopped

• 2 lemongrass stalks, tender white parts only, sliced

• 1 tsp ground turmeric (or 3 cm fresh turmeric root if available)

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp shrimp paste (belacan), or 1 tbsp miso for vegetarian version

• Zest of 1 lime

• 2 tbsp roasted peanuts or cashews (optional, for creaminess)

Instructions

1. Prepare the ingredients

   • If using dried chilies, soak them in hot water for 10–15 minutes, then drain.

   • Roughly chop garlic, shallots, galangal/ginger, and lemongrass.

2. Blend the paste

   • Add all ingredients to a food processor or blender.

   • Blend until a smooth paste forms.

   • If too thick, add a splash of water or oil to help it blend.

3. Cook the paste (important step!)

   • Heat 2 tbsp oil in a pan over medium heat.

   • Fry the paste for 5–7 minutes, stirring often, until fragrant and the oil begins to separate.

4. Store

   • Cool and transfer to a jar.

   • Store in the fridge for up to 1 week, or freeze in portions for up to 3 months.