Malaysian Vegan Curry Laksa Paste

A vibrant and aromatic Malaysian curry laksa paste, rich with spices and herbs, perfect for creating flavorful vegan laksa broth.

Steps

1. Dry roast coriander seeds and cumin seeds in a pan over medium heat until fragrant, about 2 minutes. Allow to cool. 2. In a spice grinder or mortar and pestle, grind the roasted seeds along with dried red chilies into a fine powder. 3. In a blender or food processor, combine shallots, garlic, lemongrass, galangal, ginger, turmeric powder, and the ground spice powder. 4. Add vegetable oil and blend into a smooth paste. Scrape down the sides as needed. 5. Transfer the paste to a bowl and mix in toasted coconut flakes, tamarind paste, soy sauce, and brown sugar. 6. Use immediately or store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.

2 dried red chilies, soaked 1 stalk lemongrass, white part only, finely chopped 3 shallots, peeled 3 cloves garlic 1-inch piece galangal, peeled and chopped 1-inch piece ginger, peeled and chopped 1 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tbsp vegetable oil 1 tbsp toasted coconut flakes (kerisik) 1 tbsp tamarind paste 1 tbsp soy sauce 1 tsp brown sugar