Here is a recipe for making Laksa paste if you can't find one in your Asian grocery stores. It's a simple, gluten-free recipe, made with fresh spices and herbs.
Ingredients
Preparation
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Prepare the ingredients: Roughly chop the peppers. Make sure all other ingredients are ready (chopped and measured) to make the process easier.
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Blend the paste: In a blender or food processor, add the chili peppers, lemongrass, galangal (or ginger), shallots, garlic, and shrimp paste. Mix until you obtain a smooth and homogeneous paste. If necessary, add a little water to make mixing easier.
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Add the spices: Stir in the curry powder, turmeric, ground coriander and cumin. Mix again to integrate the spices well into the dough.
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Cooking the dough: In a frying pan, heat the oil over medium heat. Add the paste and cook for 5 to 10 minutes, stirring regularly, until the oil separates and the paste releases its aromas. The dough should be lightly golden and fragrant.
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Storage: Let the dough cool before transferring it to an airtight jar. It will keep in the refrigerator for about a week, or in the freezer for several months.
Note
Use about 2 to 3 tablespoons of this paste for a serving of Laksa for 4 people. Adjust according to your preferences for a more or less intense taste.
homemade laksa paste,
