For a laksa that’s ready to go anytime, make this spicy laksa paste then simply add your favourite meat, seafood, vegetables and noodles.


  • 1 red onion, roughly chopped

  • 2 Tbsp fresh ginger, minced

  • 4 Cloves

  • 2 lemongrass stalks, white part only, chopped

  • 8 dried long red chillies or 3 birds eye chillies

  • 6 macadamias or cashews

  • ½ tsp shrimp paste

  • 1 bunch fresh Coriander, root and stems roughly chopped

  • 10 fresh mint leaves

  • ½ tsp ground cumin

  • ½ tsp ground turmeric

  • ½ tsp ground cinnamon

  • 1 Tbsp fennel seeds

  • 4 cloves garlic, minced

  • 1 Tbsp peanut oil

  • ½ tsp sea salt

  • 1 Tbsp coconut oil, melted to store


  • 1.

    Blend all ingredients in a blender and cover with some melted coconut oil and refrigerate in an airtight container for 1 week, or freeze for up to 2 months

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Posted by MPaulaReport
This is the first time I have seen ginger and galangal used without peeling. I have never used fresh turmeric or coriander root but I notice they are not peeled either. Makes me wonder why most recipes call for them to be peeled.
Posted by Linda251Report
A very tasty paste, much better than bought, had it with coconut milk and some other things and poured over lightly grilled salmon - yum!!
Posted by Report
So where is the resy of how to cook this Laksa?
Posted by Debi11Report
made this as my first ever laksa. people at my work RAVED about it and I passed on the recipe.
Posted by Report
Getting offended because someone makes something differently than the way you consider to be right is the stupidest thing I ever heard... If it tastes good who cares and besides, I thought cooking was all about personal exploration, when was the last time a professional chef cooked anything exactly THE way it's "meant" to be?

I say get off your elitist high horse and enjoy some good food!

Thanks for this recipe Peter Evans, I look forward to trying it and modifying it/experimenting with it to how I want it to be