Laksa Curry Paste.
June 2nd, 2012
Once you have all the ingredients laksa paste is incredibly easy to make and absolutely necessary to have on hand especially for a quick meal in winter.
Enough to serve four.
- 1/4 cup chopped lemon grass stem (the white stem)
- 1/2 cup chopped shallot (eschalot)
- 1 inch square piece galangal root
- 3/4 inch square piece tumeric root (or 1 teaspoon dried tumeric)
- 1/2 inch square piece ginger
- 2 garlic cloves
- 2 teaspoons curry powder
- 3 teaspoons miso
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 3 teaspoons peanut oil
In a food processor, process all the ingredients until the mixture is a reasonably smooth paste.
The mixture can be frozen into single use portions for months or stored in a jar in the fridge for up to two weeks.
Some ingredients in the curry paste can be hard to find so you can make some substitutions, just try to keep it to a minimum.
- Shallots can be replaced with regular onion.
- If you can’t find lemon grass replace it in the recipe with a teaspoon minced ginger, a 1/4 teaspoon of lemon zest and 1 teaspoon of lemon juice. It won’t have the exactly the same flavour but it will have a similar effect in the curry.
- Fresh galangal root can be replaced with a teaspoon of galangal powder or a teaspoon of minced ginger.