Sauces, dips & spreads Sauces, dips & spreads

Laksa Curry Paste

thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
40min
Portion
2 portion(s)
Level
easy
  • TM 6
  • TM 5
published: 2020/04/19
changed: 2021/06/20
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Ingredients

Laksa Curry Paste

  • 1 tsp ground sweet paprika
  • 1 tsp ground cumin
  • 1 tsp Ground Coriander
  • 1 tsp ground turmeric
  • 4 --- garlic cloves
  • 1 level tbsp galangal, Or ginger (approx. 4 cm piece)
  • 5 eschalot, Small
  • 10 dried chillies, Red, long. Soaked in boiling water for at least 20 mins and then squeezed to remove water. Do not discard the chilli water.
  • 6 candlenuts, or macadamia (soaked in boiling water and then drained)
  • 2 Fresh Lemongrass, large stalks, white part only
  • 1 bunch coriander, stalks, leaves, roots
  • 10 g roasted shrimp paste
  • 2.5 heaped tablespoons shrimp, dried, soaked in boiling water for 5 mins and then drained
  • 20 g oil, peanut, Sub - vegetable oil
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Recipe's preparation

    Laksa Curry Paste
  1. To make chilli paste. Blend pre soaked chillies at speed 7 for 10 seconds, stopping at intervals to scrape down sides, and repeat until smooth consistency.

    Remove and measure out 1/4 cup of the chilli paste to be used for this laksa curry paste. Refridgerate or freeze any excess.
  2. Add remaining ingredients except oil plus 1/4 cup of the chilli paste from step 1. Mill for 10 seconds, speed 7. Scrape down sides. Repeat several times until a smooth paste consistency.
  3. Mix 1 min/speed 4, slowly pouring oil and a couple tablespoons of the reserved chilli liquid onto mixing bowl lid letting it trickle into mixing bowl, until all oil and reserved chilli liquid is incorporated.
  4. It is preferable to cook off the paste. But not essential. To cook off paste, cook the paste off - 20 to 25 mins, 100 degrees, speed 2. MC off.
    If not cooking off, add layer of oil on top of paste in a sterilised jar and store in fridge for up to 1 week or up to 1 month in freezer divided into 2 portions.
  5. Can use in curry laksa or red thai curry recipes.

Tip

If you want a milder laksa curry paste, use deseeded dried chillies and reduce the amount used in the laksa curry paste.

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Laksa Curry Paste
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