Paramount laksa paste from Spice by Christine Manfield

Ingredients

• 25 g candlenuts
• 2 coriander roots, chopped
• 1 teaspoon freshly chopped turmeric
• 4 red bird’s-eye chillies
• 1 tablespoon laksa (Vietnamese mint) leaves
• 120 ml vegetable oil
• 1 teaspoon ground turmeric
• 1 tablespoon coriander leaves
• 2 dried bird’s-eye chillies
• 1 teaspoon dried prawns
• 2 small red onions, chopped
• 1 teaspoon coriander seeds
• 1 teaspoon minced lime zest
• 4 cloves garlic, sliced
• 1 teaspoon freshly chopped galangal
• 1 stalk lemongrass, finely sliced
• 2 teaspoons belacan (Malaysian shrimp paste)