Laksa paste
A fragrant, spicy paste of chillies, lemongrass, galangal and turmeric for creamy coconut laksa.
Make this once, then cook it into 14 different dishes.
- Time35 mins
- LevelMedium
- Costabout £0.14 a head
- Makesabout 230 g, enough for 2 to 3 laksas for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the dried chillies in hot water for 20 minutes until soft. Drain, keeping 3 tbsp of the soaking water.
20 min - 2
Toast the coriander seeds in a dry pan for 1 minute until fragrant, then grind to a powder.
1 min - 3
Put the chillies, shallots, garlic, lemongrass, galangal, turmeric, ground coriander, shrimp paste, desiccated coconut and salt in a food processor.
- 4
Blend, adding soaking water 1 tbsp at a time, until you have a thick, fairly smooth paste.
3 min - 5
Heat the oil in a pan over a medium heat. Add the paste and fry for 8 to 10 minutes, stirring, until it darkens, smells rich and the oil begins to separate.
9 min - 6
Cool, then spoon into a clean jar. You should have about 230 g. Chill within 1 hour, or freeze in 80 g portions.
About laksa paste
Laksa paste is a spicy, fragrant paste of dried chillies, shallots, garlic, lemongrass, galangal, turmeric and shrimp paste used to make laksa, a coconut noodle soup of Malaysia and Singapore. Curry laksa (laksa lemak) is rich, spicy and creamy, topped with prawns, tofu puffs, bean sprouts and egg.
In traditional recipes candlenuts thicken the paste. Because candlenuts are hard to find and are a tree nut, this recipe uses desiccated coconut, which gives body and sweetness without nuts. You can swap in macadamia nuts if nuts are fine for you.
The paste is fried in oil before storing, which cooks the shrimp paste and extends its life. It is free from gluten, dairy, egg and nuts if the shrimp paste is wheat free. Use about 80 g per laksa for 4 people.
Tips
- Fry the paste until the oil separates and the colour darkens. This takes 8 to 10 minutes and is what gives laksa its depth.
- Use desiccated coconut for a nut free paste. For a more authentic texture, use 4 macadamia nuts in place of the coconut, if nuts are safe for you.
- Fresh turmeric gives a brighter paste. Use 1 teaspoon ground turmeric if you cannot find it.
- Wear gloves when handling fresh turmeric and chillies. Both stain and sting.
- Laksa paste is strong. Start with 60 g for four people and add more to taste.
Storing and freezing
Cool and chill within 1 hour. Keep in a clean jar with a layer of oil on top in the fridge for up to 5 days. Freeze in 80 g portions for up to 3 months. Fry briefly before adding stock and coconut milk.
Dishes you can make with laksa paste
Katong Laksa with Prawns and Rice Vermicelli
GFDFEFLaksa Lemak Mussels with Coconut Broth
GFDFEFLaksa Roasted Butternut Squash Soup
GFDFEFLaksa Prawn Fried Rice (Nasi Goreng Laksa)
GFDFNFTelur Masak Lemak Laksa (Coconut Egg Curry)
GFDFNFLaksa Baked Cod with Coconut and Green Beans
GFDFEFLaksa Red Lentil and Sweet Potato Stew
GFDFEFSticky Laksa Chicken Wings
DFEFNFLaksa Pork Meatballs in Coconut Sauce
GFDFEFLaksa Cauliflower and Chickpea Curry
GFDFEFLaksa Prawn Skewers with Coconut Rice
GFDFEFLaksa Chicken and Rice Noodle Salad
GFDFEFQuestions
Is laksa paste nut free?
This one is, because it uses desiccated coconut instead of candlenuts. Traditional recipes use candlenuts, which are a tree nut, so check shop bought pastes.
Is it gluten free?
Yes, if the shrimp paste (belacan) is wheat free. Check the label. Many shop bought laksa pastes contain wheat or soy.
How hot is laksa?
Medium to hot. Deseed the chillies to reduce the heat, or add extra for a spicier soup.
Can I make laksa paste without shrimp paste?
Yes. Use 1 tablespoon of gluten free tamari instead. The paste is then suitable for vegetarians and vegans, but less deep. Shrimp paste is shellfish, so avoid it with a shellfish allergy.
Can I freeze it?
Yes, for up to 3 months. Freeze in 80 g portions and fry from frozen.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.