Mel Christensen

Mel Christensen

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Laksa Paste

Laksa paste

Laksa Paste

 *Gluten Free, dairy Free, Soy Free, MSG Free



  • 10 birdseye chillies
  • 2 fresh long red chillies
  • 2 tbsp. dried shrimp paste
  • 2 brown onions
  • 5 macadamia nuts
  • 4 large or 6 small garlic cloves
  • 8 cm piece of  ginger (size of a large thumb)
  • 2 stalks lemon grass (white part only)
  • 1 bunch fresh coriander roots and stems included – washed well and dried.
  • 3 tsp. fresh grated turmeric (or 1 tsp. turmeric powder)
  • 60 mls of peanut oil. (or macadamia oil)
  • 1 tbsp coconut sugar (or palm sugar)



  1. Place everything into food processor bowl and hit turbo (or highest food processor speed) until desired texture is required.  (TM – Turbo 2 sec bursts about 4-5 times) 
  2. Divide amongst clean glass jars, top with a little peanut oil and secure lids tightly.


Will keep for 4-6 weeks in fridge covered with oil.

Use 2-4 tbsp of paste to create a laksa meal for 4

Makes about 2 cups of paste.