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

Ingredients

• 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)

Method

• 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) 

• 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.