clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Curry Paste – Perfect For Laksa

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: around 1 cup 1x
  • Category: Condiment


Shrimp paste often comes in solid blocks or squares. I used one square (2x2cm) in this recipe. You can find it as a paste in a glass jar as well.


  • 1 stalk lemongrass, chopped roughly
  • 4 small red chilies, deseeded (e.g. Birds eye chilli)
  • 3-cm root of fresh turmeric (think the size of an index finger), peeled
  • 3-cm root of fresh galangal (think of your thumb finger), peeled
  • 2 garlic cloves, peeled
  • 3-cm fresh ginger root, peeled
  • 56 kaffir lime leaves
  • 1 bunch of fresh coriander/cilantro, (we’re mainly interested in the stalks from about half way down, make sure to rinse them)
  • 1 teaspoon turmeric powder (for extra colour)
  • 1 medium brown onion, peeled and chopped (shallots can also be used)
  • 1 tablespoon shrimp paste


  1. Process all ingredients in a food processor or a blender until ground as smooth as possible and well combined. Store the paste in a clean, airtight jar in the fridge for up to a month, or freeze it for a few months.

Share via
Copy link
Powered by Social Snap