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Coles

  • Egg free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Wheat free
  • Dairy free
  • Gluten free
  • Lactose free
  • No added sugar

Tell anybody that you’ve DIY-ed your own laksa paste and they’ll be thoroughly impressed. Best of all, it’s not as difficult as you think!

  • Serves4, Makes 3/4 cup
  • Prep time10 minutes, + 20 mins soaking
laksa paste

Ingredients

  • 2-4 red chillies, seeded if desired, chopped
  • 2 dried red chillies, soaked in boiling water, chopped (optional)
  • 1/4 cup (35g) roasted cashews, chopped
  • 4 garlic cloves, chopped
  • 2 shallots, coarsely chopped
  • 2 tbs finely chopped coriander roots and stems
  • 1 tbs finely grated galangal
  • 1 lemongrass stem (white part only), chopped
  • 1 tbs fish sauce
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 2 tsp ground turmeric

Nutritional information

Per tbs: Energy: 422kJ/101 Cals (5%), Protein: 3g (6%), Fat: 6g (9%), Sat Fat: 1g (4%), Carb: 6g (2%), Sugar: 2g (2%), Dietary Fibre: 3g (10%), Sodium: 628mg (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make laksa paste, place chillies, cashews or macadamias, garlic, shallots, coriander roots and stems, galangal or ginger, lemongrass, fish sauce, cumin, ground coriander and ground turmeric in a small processor and process until the mixture is smooth and well combined.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Transfer the paste into a clean jar and pour a layer of vegetable oil over the top before closing with an airtight lid. Laksa paste can be stored in the fridge for up to 1 week. To store for up to 3 months, divide into equal portions in an ice-cube tray, slip the tray into a resealable freezer safe bag, seal the bag, and place into the freezer. Storing it in individual portions makes it easier to use what you need, whenever you need it.

Ingredient swaps: You can swap out cashews for macadamias. Also, if you don't have galangal, you can use ginger or ginger paste! And you can use lemongrass paste instead of fresh lemongrass.

Laksa paste recipe

Laksa is a spicy noodle soup hailing from the South-East Asian countries of Singapore, Malaysia and Indonesia. Not all laksa are the same, but all laksa do derive their fragrant and rich flavour from laksa paste, which is diluted with broth or coconut milk to become the soup. Depending on the type of laksa you’re making, the ingredients in your laksa paste will vary. The ingredients also vary depending on what’s available to you where you live. For example, laksa paste traditionally contains dried shrimp paste and candlenut, but this recipe offers a variation that uses fish sauce and cashews or macadamias that still can achieve a similar flavour. While you can certainly buy pre-made laksa pastes from your local supermarket, if you’re a fan of customising and tweaking the flavours to create your own signature version or to suit your family’s taste preferences, making your own is the way to go. Just follow our recipe and tips to learn how to make laksa paste.

How to make the best laksa paste

Here are some tips for making homemade laksa paste: 

  • Handle your spicy laksa paste ingredients with care. We recommend wearing a pair of protective gloves when handling chillies. You’ll need to soak dried chillies in boiling water for up to 20 minutes, before slicing them open and removing the seeds and veins from the inside to moderate the heat level. Deseed your fresh chillies, too, if you want to keep the spiciness at a low to moderate level. On the flip side, remove less seeds if you have a high spice tolerance. 

  • To release the flavours and aroma of the lemongrass oil, use the back of your knife to ‘stomp’ on the lemongrass stalk prior to chopping it up. 

  • Choose a small-sized food processor to ensure that all your ingredients get grounded into a smooth paste. Once you’ve added all your ingredients into the food processor, pulse it several times (pulsing refers to short bursts of crushing the ingredients) before blending or grinding (longer bursts of continuously grinding of the ingredients to form a paste). Remember to use a spatula to scrape the sides of the processor, so that all the ingredients get grinded evenly. If you find that the ingredients aren’t combining well enough, add a bit of vegetable oil to the processor and continue to grind.

Remember that the paste is still raw and needs to be fried first before mixing it into the laksa broth. To fry the paste, add the paste with some oil into a frying pan over medium-high heat, and keep stirring for 3 minutes or until the colour darkens and it becomes fragrant. 

What to use laksa curry paste for

Besides laksa noodle soup, there are many other creative ways to use your homemade laksa paste:

  • Marinate chicken wings, chicken pieces or skewers.

  • Make spicy roasted potatoes.

  • Toss it with noodles to make a spicy stir-fry.

  • Package it into little bottles as gifts or party favours.

  • Mix it into eggs before scrambling.

  • Mix it with vinegar, sugar and oil to make a vinaigrette. 

  • Add it to the fish cake mixture for Thai-style fish cakes

Love this recipe?

This easy laksa paste recipe is unbeatable in terms of flavour and versatility. For other curry paste recipe ideas, check out these ones for Penang curry paste, Massaman curry paste and green curry paste.

FAQs

Laksa paste

Laksa paste
  • Serves4, Makes 3/4 cup
  • Prep time10 minutes, + 20 mins soaking
Ingredients
  • 2-4 red chillies, seeded if desired, chopped
  • 2 dried red chillies, soaked in boiling water, chopped (optional)
  • 1/4 cup (35g) roasted cashews, chopped
  • 4 garlic cloves, chopped
  • 2 shallots, coarsely chopped
  • 2 tbs finely chopped coriander roots and stems
  • 1 tbs finely grated galangal
  • 1 lemongrass stem (white part only), chopped
  • 1 tbs fish sauce
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 2 tsp ground turmeric
    Description

    Tell anybody that you’ve DIY-ed your own laksa paste and they’ll be thoroughly impressed. Best of all, it’s not as difficult as you think!

    Method
    1. Step 1

      To make laksa paste, place chillies, cashews or macadamias, garlic, shallots, coriander roots and stems, galangal or ginger, lemongrass, fish sauce, cumin, ground coriander and ground turmeric in a small processor and process until the mixture is smooth and well combined.