Tean's Gourmet Laksa Curry Paste, 200g

Tean's Gourmet Curry Laksa Paste is a concentrated Malaysian curry paste, made in Malaysia from lemongrass, galangal, chilli, garlic and dried shrimp, and built to form the base of a proper bowl of curry laksa. Tean's Gourmet takes its recipes from the Nenek and Ah Ma - the grandmothers of Malaysia's home kitchens - and its curry laksa paste follows the same blend of curry powder, curry leaf and dried shrimp that gives the dish its rounded, savoury heat rather than one-note fire.

Fry the paste in a little oil until fragrant, then loosen with stock and coconut milk for a rich curry laksa broth - ladle it over rice noodles with prawns or shredded chicken, tofu puffs, beansprouts and a good squeeze of lime. It works just as well stirred through a quick curry mee, spooned over pan-fried fish, or used as the base for a curry chicken wrap when you want proper depth of flavour without much effort on a weeknight.

Recipes to try using this ingredient:

• Traditional Malaysian Laksa
  

Why we love it:

• Rooted in the recipes of Malaysia's Nenek and Ah Ma - the home cooks whose curry laksa Tean's Gourmet sets out to faithfully recreate
• Built on a proper spice base - coriander, fennel, cumin, turmeric, cinnamon, star anise, cardamom and clove - rounded out with real dried shrimp and curry leaf rather than flavour shortcuts
• Lemongrass, galangal and chilli give it warmth and depth rather than raw heat
  
• Pre-cooked and ready to fry straight from the pouch, so a proper curry laksa base is minutes away rather than an afternoon at the pestle and mortar
  
• Made in Malaysia, where curry laksa actually comes from

How to use:

• Fry 1 pouch (200g) in a splash of oil for 1 minute until fragrant, then add 400ml coconut milk and 1ltr stock and simmer for 10 minutes to make a curry laksa broth for six
• Add rice noodles, prawns or shredded chicken and tofu puffs, and simmer for a further 3-4 minutes until cooked through, finishing with beansprouts and a squeeze of lime
• Stir a spoonful through a quick curry mee, or use as a rub-and-fry base for a curry chicken wrap or pan-fried fish
  

More information:

• Made by Tean's Gourmet in Malaysia, drawing on recipes from the country's Nenek and Ah Ma home cooks
  
• 200g pouch, makes a curry laksa broth for six (add your own protein, noodles and coconut milk)
• Not suitable for vegetarians or vegans
  
• Store in a cool, dry place; refrigerate once opened
  
• Allergens: SOY, CRUSTACEAN
• Ingredients: Onion, soy oil, sugar, salt, lemongrass, galangal, chilli (4%), curry powder [coriander, chilli, fennel, cumin, turmeric, pepper, dhall, cinnamon, star anise, cardamom, nutmeg, clove, rice, spices], garlic, flavour enhancer (E621), dried shrimp (crustacean), curry leaf, lime seasoning [dextrose, acidity regulator (E551), colouring (E102), thickener (E1442), ginger, turmeric]