Nowadays, most curry pastes are readily available at most shops. So you ask why this recipe then? Because you simply can not beat the flavour of using natural, organic and fresh ingredients when you make it yourself. And it is so super easy – you just get all of your ingredients and pop them into a blender! You also then have control over how hot / spicy or not you would like it.
- 4 to 8 dried red chillies (depending on the size and heat of the chilli)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp tumeric powder
- 1 tsp paprika (or 1/2 tsp if you using Spanish paprika)
- 1 medium white onion
- 2 cloves garlic
- 1 tbsp galangal paste
- 1 stalk lemongrass (about 12cm)
- 50g macadamia nuts
- 2 tbsp fish sauce or 1 tsp shrimp paste
- 1 tbsp chilli / peri-peri oil (or use peanut oil for a milder paste)
- 1 tbsp palm sugar or 1 tsp honey
Pop everything into a blender and blend until smooth! Best time to check for seasoning is once you have added it to your liquid (stock or coconut milk) and bring it to the boil, as the taste will change once heated.
This recipe should make around 3/4 of a cup. I made a Trout and Mussel Laksa with Udon Noodles (like in the pic), and used all of the paste with 1 can coconut milk and 500ml chicken stock. You can add whatever ingredients your heat desires. Experiment and have fun. 😉