Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. When you have a strong curry paste, dishes like laksa or other curry soups can be made more quickly and easily, which is important for busy households. I fell in love with laksa - which is a popular curry noodle soup in Southeast Asian, particularly Malaysia, Singapore, and Indonesia - the first time I tried it. It is filled with the flavors of coconut milk, fish sauce, lime juice, with egg noodles or rice vermicelli noodles. So good! You can find laksa paste in Asian grocery stores, but you’ll get so much more satisfaction, and flavor, from your own homemade curry paste. This laksa paste recipe will help you make it.
Coconut Oil. Or you can use vegetable oil. Chili Peppers. I’m using a mix of fresh bird’s eye chilies and Fresnos, along with dried Kashmiri chilies. You can swap in peppers of your heat and flavor preference. Aromatics. Shallot, garlic, ginger. Lemongrass can also be added, though I prefer to use it when simmering the laksa broth. Candlenuts. Or use blanched almonds, cashews, or macadamia nuts. Shrimp Paste. You can also use rehydrated dried shrimp. Spices. Ground turmeric, ground coriander, paprika, cumin, salt and black pepper.
Then, simmer the laksa paste over medium-low heat in a pan for 20 minutes, or until it deepens to a rich red color. This develops the overall flavor of your final laksa. This makes about 2 cups laksa paste, good for a recipe serving 8 bowls of laksa soup. Boom! Done! Your laksa paste is ready to use. This is going to make some wonderful laksa! I hope you enjoy it. Check out my Coconut Curry Laksa Recipe for full instructions on how to make it. You can also freeze it for 3 months or longer. Simply thaw, then use to make laksa. That’s it, my friends. I hope you enjoy this laksa paste recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Sambal Shiok: The Malaysian Cookbook, by Mandy Yin (affiliate link, my friends!) Fire Islands: Recipes from Indonesia, by Eleanor Ford (affiliate link, my friends!) Also, check out my cookbook! The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
