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Laksa paste

Jill Dupleix from Good Food Live
Jill Dupleix and Terry Durack hit the taste buds with this recipe for Laksa paste, the foundation of the Singaporean curry laksa

Laksa paste

Method

1. Add the ingredients for the paste to a heavy mortar, pounding with a heavy pestle in between each addition or alternatively, pulse in a food processor until the mixture resembles a thick, fragrant paste. If using a food processor, add 1-2 tablespoons sunflower oil to keep the mixture loose.

2. Transfer the mixture to a screw-topped jar and store.

Cooks Notes:
Lemongrass, galangal, laksa leaves and belacan (pronounced bluch-unn) are available from helpful supermarkets and Oriental food stores. If you can't find galangal, double the grated ginger to 2 tbsp. If you can't find laksa leaves, simply leave them out.

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Serves: 1 jar

Prep: 10 min

Ingredients
1 onion, finely chopped
1 tbsp Ginger
2 garlic clove, finely chopped
2 lemon grass stalks, white part only, sliced
6 dried chillies, soaked and chopped
4 candlenuts or macadamia nuts, crushed
1 tbsp prawn paste
6-8 laksa leaves (Vietnamese mint)
1 tsp Turmeric
1 tsp ground coriander
1 tsp Paprika
1 tsp ground cumin
1-2 tbsp sunflower oil