Paleo Laksa Paste

laksapaste Set aside a little time to make this laksa paste and you will have enough to make several meals.


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:
Cuisine: Asian
  • 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)
  1. Place shrimp paste on a piece of aluminium foil and fold over foil to form a little flat packet.
  2. Place packet into a frypan and turn heat on high.
  3. 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.
  4. Carefully unfold packet and place the paste together with all of the other ingredients into a food processor.
  5. Blend until a smooth laksa paste is formed.
  6. 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.