Laksa paste

Jill Dupleix and Terry Durack hit the taste buds with this recipe for Laksa paste, the foundation of the Singaporean curry laksa
By Jill Dupleix
Laksa paste
  • Rating:
  • Serves: 1 jar
  • Prep Time: 10 minutes
  • Effort: medium



  • 1 onion, finely chopped
  • 1 tbsp ginger
  • 2 clove garlic, finely chopped
  • 2 stalks lemongrass, white part only, sliced
  • 6 dried chillies, soaked and chopped
  • 4 candlenuts or macadamia nuts, crushed
  • 1 tbsp shrimp paste
  • 6-8 Vietnamese mint, (Laksa leaves)
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1-2 tbsp sunflower oil

Tips and Suggestions

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.


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.

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