Laksa Paste

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • 2 tablespoons Asian chili-garlic sauce, or to taste
  • cup chopped shallots
  • cup chopped and toasted macadamia nuts or blanched almonds
  • ¼ cup peeled and finely chopped ginger
  • 2 tablespoons coriander seeds, crushed
  • 1 teaspoon shrimp paste or 2 tablespoons Asian fish sauce, or to taste
  • Juice and zest from 2 limes
  • 2 teaspoons sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon toasted sesame oil
  • ½ cup or so coconut milk


Place the Chili-Garlic sauce, shallots, nuts, ginger, coriander, shrimp paste, lime juice and zest, sugar, vegetable oil, and sesame oil in a blender or food processor and process for a minute or two, until very smooth. Transfer the mixture to a small saucepan and cook over medium heat for 4 to 5 minutes, stirring constantly. It should be very fragrant. Stir in the coconut milk and cook for 2 to 3 minutes more. You may need to add more coconut milk to achieve a smooth paste. Store covered in the refrigerator for up to 1 week or in the freezer for up to 3 months.