Makes about 1 cup of paste.


  • 1 Red Onion

  • sea salt

  • 2 tablespoons Ginger chopped

  • 4 Cloves

  • 1 teaspoon Turmeric chopped

  • 1 Stalk of Lemongrass bottom 1/3 only - chopped

  • 10 Dried Chilli's or 3 Birdsey chillies

  • 6 candle nuts or macadamia

  • 0.5 teaspoon shrimp paste

  • 1 bunch Coriander root and stems

  • 10 Vietnamese Mint leaves

  • 1 teaspoon coriander seed

  • 1 teaspoon fennel seed

  • 4 cardamom pods

  • 1 teaspoon cumin seed

  • 4 Cloves Garlic

  • 0.5 teaspoon Cinnamon

  • Drizzle of vegetable oil (on top of paste to seal in flavour)


  • 1.

    Blend all ingredients in a blender and cover with some oil and refrigerate for up to a month or pound each ingredient in a mortar and pestle starting with the onion and the salt (the salt helps to break down the onion with its texture) then adding each one once you have pounded the previous ingredient.

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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