*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.