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Thai Laksa/Curry Paste


paleo curry laksa paste

Recipe: Paleo Thai Laksa/Curry Paste

Whether you’re making a prawn Laksa or a warm curry hot pot, this versatile paste can serve as a flavour foundation in many Paleo friendly recipes. You can  use it as a rub on chicken or beef before grilling or when baking a whole fish in foil or paper bag. Make it once, use it many times!

The assumption here is that you can get your hands on most of these crazy sounding ingredients. Most green grocers and Asian stores should have them in stock as they are very common in Thai, Malay and other Asian cuisines. You can replace some of them with dried and ground versions but it might not have the same punch and aroma as you get from fresh stuff. The recipe below makes enough for a Laksa soup and a curry. If you’re a fan of Thai and Malay cuisines like I am, you can always double the amounts and make a bigger batch. I keep leftover paste in an air tight glass container covered with a layer of olive oil, this should last for a couple of months in the fridge.

Paleo chicken & prawn Thai Laksa recipe

The finer you can grind the paste the better. My food processor didn’t process the paste as smooth as I would have liked but it still worked really well. Traditionally, the paste is ground using a humongous mortar and pestle so you get a very fine, smooth paste. How primal does that sound?

curry laksa paste ingredients


  • 1 stalk lemongrass, outer layer removed, chopped roughly
  • 4 small red chilies, deseeded
  • 3 cm fresh turmeric root (think the size of index finger), peeled
  • 3 cm fresh galangal root (think of your thumb finger), peeled
  • 2 garlic cloves, peeled
  • 3 cm fresh ginger, peeled
  • 5-6 kaffir lime leaves
  • 1 bunch of fresh coriander, we’re mainly interested in the stalks from about half way down, make sure to rinse them)
  • 1 tsp turmeric powder (for extra colour)
  • 1 medium brown onion, peeled and chopped
  • 10 Macadamia nuts
  • 1 tbsp shrimp paste (try to get a roasted variety)


  1. Process all ingredients in a food processor or blender until well combined and ground, as fine and smooth as you can get. Store paste in a clean, airtight jar in the fridge for up to 2 months.

Preparation time: 20 minutes

Cooking time: not yet

Number of servings : 2-3 serves

Notes: Shrimp paste often comes in solid blocks or squares. I used one square (2x2cm) in this recipe.

    1. Oh, I wish I could remember! Since I’ve been away from OZ, I haven’t been buying consistent brands. Usually in Chinatown or from an Asian section of the supermarket. Just check ingredients for any nasty additives.

    2. This isn’t Thai food. It is Malaysian/Chinese/Singaporean. There are many different variants of this dish. Anyway I just wanted to clarify that it’s not Thai, it’s still delicious though :)

      1. Never mind I see that it’s explained in the actual blog that it’s a Malaysian dish with Thai influence which is true for certain types of laksa as there are many variants. My bad.

    1. I’ve never tried but I don’t see why you couldn’t. Although, if you store it in a sterilised jar with a layer of olive oil on top, it should keep for a couple of weeks in the fridge.

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