Recipe by KateL
Entered for safe-keeping, since jarred laksa curry paste can be hard to find. This came from New Zealand Womans Weekly magazine. This goes together quickly in a food processor. Once the paste is made, add your choice of fish or meat or vegetables, stock, cooking yogurt or a can of coconut cream, and your Laksa Soup is ready for dinner. This is spicy.
- 2 garlic cloves, chopped
- 2 cm fresh ginger, chopped (~2 teaspoons)
- 2 green chilies, seeds removed
- 1 kaffir lime leaf, chopped (optional)
- 2 stalks lemongrass, peeled and chopped (~2 tablespoons minced)
- 2 tablespoons cashew nuts
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon fish sauce
- 2 limes, juice of (~.36 cup)
Directions See How It's Made
- Grind all ingredients together with a mortar and pestle or in a spice mill or food processor. Form a smooth paste.
- Will last up to 4 days if covered and stored in the refrigerator. If frozen in portions in zip-lock plastic bags, will keep 3 months.
- Note: To make soup, add coconut milk and an equal amount of fish or chicken stock, hokkien noodles (or egg noodles), spring onions, bean sprouts and fish or prawns. Simmer until tender. Or you can use this paste as a flavoring base for your favorite curry.