This fragrant laksa paste is incredibly versatile and can be used in various ways; from a creamy chicken laksa, to a delicous dipping sauce and a great base sauce in a stir-fry.
5 dried long red chillies
2 kaffir lime leaves
3 small shallots
1/2 tsp ground turmeric or 4cm piece fresh turmeric
1 medium brown onion, chopped
1 small lemongrass stalk (green removed)
3cm piece galangal
8 raw cashew nuts
4 garlic cloves
2 tsp ground coriander
1 tsp paprika
1 tsp ground cumin
2 tsp fish sauce
1 1/2 tsp reduced-sodium tamari
1 1/2 tamarind paste
4-5 tbsp peanut oil
1. In heat proof bowl; add the dried chillies and lime leaves. Cover with boiling water and rest for 10 mins till soft.
2. Finely chop the shallots, turmeric (if using fresh), galangal, lemon grass and oinion and add to a mortar and pestle. Begin by smashing the larger pieces and continue to grind till a smooth paste forms.
3. In a small dry pan on a low heat, add the paprika, coriander and dried turmeric till fragrant and remove from the heat.
4. Drain the chillies and add all wet and dry ingredients into a food processor on high until fine paste starts to form in about 3-4 mins. While running, slowly drizzle the peanut oil to thicken to a flossy paste.
5. Before utilising this delicious paste, always cook it off over a medium heat with some additional oil and water to liven up the flavour.
Be wary not to burn the paste when heating it. Make sure the heat is medium to low, continually stirring to prevent it from sticking to the pan. Store in a jar in the fridge for 1-2 weeks or in the freezer for up to 2 months. For the best results we only use Australian organic produce for our ingredients.
Recipe by Sara Stidwill from Dukkah and Spice for exclusive use by Doorstep Organics - www.dukkahandspice.com.au | @dukkahandspice
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