Malaysian Vegan Curry Laksa Paste

A vibrant, aromatic curry laksa paste that forms the heart of a classic Malaysian noodle soup. This vegan version is packed with spices and herbs, perfect for creating rich, flavorful dishes.

Steps

1. Soak the dried red chilies in warm water for 15 minutes, then drain. 2. Toast coriander seeds and cumin seeds in a dry pan until fragrant, then grind into a powder. 3. Peel shallots, garlic, ginger, galangal, and chop roughly. 4. In a blender or mortar, combine soaked red chilies, shallots, garlic, ginger, galangal, lemongrass, kaffir lime leaves, ground spices, turmeric powder, brown sugar, salt, and miso paste (or dried shrimp substitute). 5. Blend or pound into a smooth, thick paste, adding vegetable oil gradually to help blend and preserve. 6. Store paste in an airtight container or use immediately to cook laksa soup by frying it in hot oil until fragrant.

20g dried red chilies (soaked) 10g shallots 5g garlic 5g ginger 5g galangal 3g turmeric powder 2g coriander seeds 1g cumin seeds 2g lemongrass (white part only) 3g dried shrimp substitute (optional, for umami) or 5g miso paste for vegan 5g kaffir lime leaves (finely sliced) 10ml vegetable oil 5g brown sugar 3g salt