Curry laksa paste

Makes: about 500ml

Preparation: 10 minutes + 20minutes soaking

10 dried chillies

2 tablespoons dried shrimp

4 long fresh red chillies

tablespoon belacan

2 brown onions, roughly chopped

5 candlenuts

4 garlic cloves

2 thick slices of ginger, peeled and chopped

2 stalks of lemon grass, white part only, roughly chopped

5 Vietnamese mint leaves

1 teaspoon ground coriander

3 teaspoons fresh grated turmeric (or 1 teaspoon ground turmeric if absolutely necessary)

60 ml peanut oil

1. De-seed dried chillies and remove the stalks. Combine the dried chillies and dried shrimp in a heatproof bowl and cover with boiling water. Soak for 20 minutes.
2. Mix the soaked chillies and shrimp with all the other ingredients in a food processor or mortar and process or pound to a very smooth paste.
3. Can be stored in an airtight container in the fridge for up to a week or frozen in packets of about 80 grams for 2 portions.

NOTES: Candlenuts can be substituted for macadamia nuts.