Homemade Laksa Paste Recipe
This laksa paste recipe is packed with bold flavors of ginger, chilies and spices, perfect for making delicious laksa soup any time you'd like. Make ahead!
Servings: 8 quarter cups
Calories: 79kcal
Ingredients
- 3 tablespoons coconut oil or use vegetable oil
- 3 spicy red chilies chopped - I’m using bird’s eye chilies + Fresnos, though use peppers to your heat preference
- 5 dried red chilies I’m using Kashmiri chilies - stemmed, seeded, softened in hot water then drained (or use 1 large fresh red bell)
- 4 medium shallots chopped
- 8 garlic cloves chopped
- 3 tablespoons ginger finely chopped
- 3 candlenuts or use blanched almonds, cashews, or macadamia nuts
- 1 tablespoon shrimp paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Add all of the ingredients to a blender or food processor. Process to form a paste.
- Add the laksa paste to a medium pan and heat to medium-low heat. Simmer the paste 20 minutes, until it deepens to a rich red color. The oil will separate slightly. Refrigerate until ready to use.
Notes
Makes about 2 cups.
You can make the paste ahead. The flavors are even better the next day. Laksa paste will keep in the refrigerator in a sealed container for up to 5 days. You can also freeze it for 3 months or longer.
Consider making large batches to freeze for making laksa any night of the week.
Nutrition
Calories: 79kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 27mg | Calcium: 26mg | Iron: 1mg