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Laksa Curry Paste


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Ingredients

2 portion(s)

Laksa Curry Paste

  • 1 tsp ground sweet paprika
  • 1 tsp ground cumin
  • 1 tsp Ground Coriander
  • 1 tsp ground turmeric
  • 4 --- garlic cloves
  • 1 level tbsp galangal, Or ginger (approx. 4 cm piece)
  • 5 eschalot, Small
  • 10 dried chillies, Red, long. Soaked in boiling water for at least 20 mins and then squeezed to remove water. Do not discard the chilli water.
  • 6 candlenuts, or macadamia (soaked in boiling water and then drained)
  • 2 Fresh Lemongrass, large stalks, white part only
  • 1 bunch coriander, stalks, leaves, roots
  • 10 g roasted shrimp paste
  • 2.5 heaped tablespoons shrimp, dried, soaked in boiling water for 5 mins and then drained
  • 20 g oil, peanut, Sub - vegetable oil
  • 6
    40min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Laksa Curry Paste
  1. To make chilli paste. Blend pre soaked chillies at speed 7 for 10 seconds, stopping at intervals to scrape down sides, and repeat until smooth consistency.

    Remove and measure out 1/4 cup of the chilli paste to be used for this laksa curry paste. Refridgerate or freeze any excess.
  2. Add remaining ingredients except oil plus 1/4 cup of the chilli paste from step 1. Mill for 10 seconds, speed 7. Scrape down sides. Repeat several times until a smooth paste consistency.
  3. Mix 1 min/speed 4, slowly pouring oil and a couple tablespoons of the reserved chilli liquid onto mixing bowl lid letting it trickle into mixing bowl, until all oil and reserved chilli liquid is incorporated.
  4. It is preferable to cook off the paste. But not essential. To cook off paste, cook the paste off - 20 to 25 mins, 100 degrees, speed 2. MC off.
    If not cooking off, add layer of oil on top of paste in a sterilised jar and store in fridge for up to 1 week or up to 1 month in freezer divided into 2 portions.
  5. Can use in curry laksa or red thai curry recipes.
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Tip

If you want a milder laksa curry paste, use deseeded dried chillies and reduce the amount used in the laksa curry paste.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Aussie TM5 Thermomixer: thank you 🥰 would love...

    Submitted by sydneythermiequeen on 26. May 2020 - 21:53.

    Aussie TM5 Thermomixer: thank you 🥰 would love to see you make this regularly 😋 thanks for making it

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  • Made the laksa paste for your laksa and OMG this...

    Submitted by Aussie TM5 Thermomixer on 26. May 2020 - 17:54.

    Made the laksa paste for your laksa and OMG this has such depth of flavour, it's so delicious! It made enough for the laksa, plus two more portions to keep in the freezer for next time. Thank you tmrc_emoticons.)

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  • Check me out on Instagram for this and more -...

    Submitted by sydneythermiequeen on 26. May 2020 - 15:11.

    Check me out on Instagram for this and more - sydneythermiequeen

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