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+ servings

Vegan Laksa Curry Paste

Fresh ingredients is the key to bringing out those aromatic oils and flavours in any curry paste. trust me you won't even be able to tell its vegan!
Course Main Course
Cuisine Thai
Keyword Vegan
Prep Time 40 minutes
Total Time 40 minutes
Servings 5
Calories 124 kcal


  • 8 whole dried red chilli soaked in hot water for 1 hr
  • 1/4 cup raw cashews soaked for 3 hrs
  • 3 fresh long red chilli roughly chopped
  • 5 Asian shallots peeled and roughly chopped
  • 5 garlic cloves peeled and roughly chopped
  • 2 lemon grass stalks stem only
  • 10 grams fresh tumeric peeled and roughly chopped
  • 20 grams fresh coriander roots roughly chopped
  • 30 grams fresh galangal peeled and roughly chopped
  • 30 grams fresh ginger peeled and roughly chopped
  • 1/2 tbsp ground cumin
  • 1/4 tsp peppercorn
  • 1 tsp paprika
  • 2 tsp coriander seed
  • 1 tbsp sea salt flakes
  • 1 tbsp white miso
  • 1 tbsp coconut oil


  1. In separate bowls cover dried chilli and raw cashews with boiling hot water for 1 hr to soften.

  2. Roughly chop remaining fresh ingredients and put them all, including spices and oil in the meat grinder to be minced.

    * Refer to Tips

  3. If you don't have a meat grinder, a high speed blender will work fine.

  4. You can repeat the process again, if you want a finer paste. Otherwise paste can be used immediately or stored in the fridge for up to 3 months in a sterilised jar or 1 year in the freezer.

Recipe Notes

* I normally use the largest hole setting first to mince the ingredients and then repeat the process on a smaller setting.


This way the mincer won't have to struggle as much to try and chop and squeeze all those ingredients through the smaller holes.


By repeating the process also helps extracts more of those important juices out of your fresh ingredients.


If you are using the meat grinder, you will find woody hard bits, left behind. These are the exhausted ingredients and can be discarded as we've extracted all the goodness out.


If you don't have a meat grinder, a high speed blender or food processor will work fine. The taste will be slightly different and you may find a more fibrous texture.


You can also, give the blended paste a final pound with a mortar and pestle to give you a smoother, silkier texture.


Asian Shallots, are smaller in size, darker in colour and stronger in flavour compared to normal shallots. These can be found in your local Asian grocer.


Normal shallots can be used if that's easier.


Lemongrass stalks - You will only need roughly 10-12cm of the bottom of the stalk as this part is where all the flavours are kept. You can discard the top part in the compost.


Recipe makes roughly 350g


*Nutrition information is approximate and is meant as a guide only*



Nutrition Facts
Vegan Laksa Curry Paste
Amount Per Serving
Calories 124 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Sodium 1536mg67%
Potassium 373mg11%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 800IU16%
Vitamin C 43.6mg53%
Calcium 38mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.