Ingredients
| 4 tablespoons (80g) master chilli paste | |
| 4 candle or macadamia nuts | |
| 1 teaspoon coriander seeds, roughly ground | |
| 2 teaspoons chopped fresh turmeric or ½ teaspoon dried turmeric | |
| 1 small bunch coriander with root attached |
Making laksa paste from scratch is a great opportunity to make it plant based as many bought versions contain shrimp. You can add 1 tablespoon of shrimp paste for a non-vegan option.
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Instructions
| 1. | Put the master chilli paste into a food processor or blender with the nuts, coriander seeds and turmeric (and shrimp paste if using). |
| 2. | Cut the leaves off the coriander and reserve, then roughly chop the stems and root and add to the processor. |
| 3. | Process to a paste, adding 2 tablespoons water to help blend to a smooth consistency. |
| 4. | The paste will keep refrigerated for 5 days, or freeze it. |
Recipes & food styling Fiona Smith Photography Aaron McLean Styling Fiona Lascelles.