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.
Ingredients.
- 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
Method.
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.
Notes:
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.