Laksa Curry Paste

Ingredients(for 2 tablespoons curry paste)

• 2 stalks Fresh lemongrass stalk (white part only, finely chopped)
• 1 inch Galangal (peeled and chopped)
• 1/2 cup Fresh coriander leaves (cilantro, roughly chopped)
• 3 Red chilies (fresh or dried, adjust to taste)
• 2 Shallots (finely chopped)
• 3 Garlic cloves (peeled)
• 2 tablespoons Roasted peanuts (unsalted) - optional
• 1 teaspoon Cumin powder (jeera, ground)
• 1/2 teaspoon Turmeric powder (haldi)
• 1 tablespoon Low-sodium soy sauce (or tamari for gluten-free) - optional
• 1 tablespoon Vegetable oil (cold-pressed)
• 1/2 teaspoon Salt (to taste)

Instructions

1. 1

   Trim and finely chop the white part of lemongrass stalks. Peel and chop galangal. Prepare fresh coriander leaves, red chilies, shallots, and garlic.

   5 minutes

   Use only the tender part of lemongrass for best aroma.

2. 2

   In a blender or food processor, add lemongrass, galangal, coriander, red chilies, shallots, garlic, and roasted peanuts (if using).

   5 minutes

   Pulse ingredients first to break them down evenly.

3. 3

   Add cumin powder, turmeric powder, soy sauce (or tamari), vegetable oil, and salt. Blend to a smooth paste, adding a tablespoon of water if needed.

   5 minutes

   Scrape the sides frequently to ensure a uniform texture.

4. 4

   Transfer the Laksa curry paste to a non-stick pan. Sauté on low flame for 5-7 minutes until the raw smell disappears and the paste thickens.

   7 minutes

   Stir continuously to avoid sticking and enhance flavors.