Laksa curry paste
There's nothing like starting a curry from scratch. oaking your own curry paste is surprisingly easy, not to mention satisfying. You can whip up a curry paste in seconds, thanks to food processors and
|2 cloves||Garlic, chopped|
|2 cm||Fresh ginger, chopped|
|2||Green chillies, seeds removed|
|1||Kaffir lime leaf, chopped (optional)|
|2 stalks||Lemon grass, peeled and chopped|
|2 tbsp||Cashew nuts|
|1 tbsp||Brown sugar|
|1 tsp||Turmeric, ground|
|1 tsp||Coriander, ground|
|1 tbsp||Fish sauce|
- Grind all ingredients together with a mortar and pestle, or in a spice mill or food processor to form a smooth paste.
- To make an authentic laksa soup, add coconut milk and an equal quantity of fish or chicken stock, egg noodles, spring onions, bean sprouts and fish or prawns, and simmer until tender. Mr you can use this paste as a base flavouring for your favourite curry.
Tip: Fresh, home-made curry pastes will last for up to four days if covered and stored in the fridge.
Tip: For future curry making, leftover amounts of paste can also be frozen for up to three months. The best way to do this is to place portions of the paste in zip-lock plastic bags, flatten them to remove the air, then label and date the bags.