It truly is satisfying, to sit down to a delicious bowl of laksa knowing that you made the paste yourself from scratch without all the preservatives found in most commercial pastes. Enjoy x M
Paleo Laksa Paste
Laksa Paste. Once made, store in a glass jar and add a little olive oil on the top (this will keep your paste fresh longer).
Paleo Princess: Paleo Princess
- 1 Tablespoon shrimp paste
- 7 long red chillies, chopped (seeds included)
- the zest of one small lime
- the juice of one small lime
- 3 lemongrass stalks, white part only, chopped
- 50g galangal, peeled and chopped
- 40g ginger, peeled and chopped
- 40g garlic, peeled and chopped
- 8 kaffir lime leaves
- ½ teaspoon dried chilli seeds
- 3 shallots (approx 60g) (shallots look like little brown onions), peeled and chopped (60g)
- ½ teaspoon turmeric powder (or 5g fresh turmeric chopped).
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander powder
- 1 Tablespoon coconut sugar
- ½ teaspoon himalayan salt
- 1 Tablespoon olive oil
- ⅓ cup fresh coriander (including stems and beginning of roots)
- Place shrimp paste on a piece of aluminium foil and fold over foil to form a little flat packet.
- Place packet into a frypan and turn heat on high.
- Let packet sit on the pan for about 1 minute, then flip and allow to sit on the other side for 1 minute then remove from heat.
- Carefully unfold packet and place the paste together with all of the other ingredients into a food processor.
- Blend until a smooth laksa paste is formed.
- Place paste into a glass jar and pour a small amount of olive oil on the top – this will prevent the paste from drying out in your fridge and allow you to store the paste for longer.