Curry Laksa Paste, 200 g

Great curry. So close to homemade.

I'm addicted to this delicious Laksa paste. It's the perfect level of spicy, salty, slightly oily And funky. I've tried other cheaper brands and always come back to this one. It's so good. I crave it. Beware of it's addictive power or you may be it's next victim.

Yum, wish it was cheaper but having it delivered is convenient.

I've been to Singapore and had the most amazing Laksa at the Maxwell Road hawker center. Ever since I've been jonesing for something similar and attempted to make my own using this paste. It's AMAZING. Quick, easy, and so delicious I found myself unable to stop eating it. There are many variations of Laksa and you can experiment making your own. This paste is not too spicy (and the heat is actually a low grade kind of spicy) so you can find a formulation that will suit your tastes. This pouch will easily accommodate at least 4 to 6 servings, depending on how you make your Laksa.

I used this product to make a curry laksa soup. I add it to a carton of chicken broth plus a can of cocoanut milk. You have to add the paste slowly and taste it repeatedly in order to adjust the level of spiciness you want. I also throw in vegetables and cooked pork or shrimp. It is a great paste for making a delicious soup.

Really good flavor and easy to make. One note - this version is very spicy hot. And I eat a lot of spicy stuff, so yeah, hot. Added noodles, bean sprouts, soft boiled egg, shrimp, fish cakes and fried tofu squares when serving, along with a couple of wedges of lime (essential) to squeeze over.

I LOVE Laksa! I first had it when I studied in Singapore, though I know Malaysia and Singapore have slightly different ingredients to their Laksas. I reccomend trying both pastes. I bought two packets because i was really craving Laksa. Thr only thing you will need for this is obviously your choice of proteins and veggies if you want some as well as coconut milk, chicken stock or coconut cream. The first package we used coconut milk and chicken stock, and it had more of a chicken soup texture than a thick Laksa broth I was used to. It was also more bitter than Laksa I have eaten in a few restaurants. The second packet I decided to use unsweetened coconut Cream, chicken stock and some honey and added spinach to the tofu skin, chicken, shrimp and fish cakes already inside. The fullness and slight sweetness reminded me more of the Laksa from restaurants. Despite not making my own paste, which can be expensive if you don't use the fresh ingredients regularly, this is definetly worth the money for me.

I bought this for my mom and she liked the sauce that she would ask me to get it again. She said the flavor is authentic and like in Malaysia.