Nasi Goreng Paste

Nasi Goreng became a bit of a staple on my trip to Sri Lanka. It all starts with the paste to give its distinctive flavour.


serves: 4
preparation time: 15 mins
cooking time: n/a


  • 2 banana shallots, roughly chopped
  • stalk of fresh lemongrass, chopped
  • 4-5cms fresh ginger, peeled & chopped
  • 2 cloves garlic, chopped
  • 2tsp shrimp paste
  • 2tsp tomato purée
  • 2-3 medium red chillis, seeded if you prefer
  • 1tbs soft brown sugar
  • 25g salted roasted peanuts


Put all the ingredients into a blender/blitzer along with a tablespoon or two of water and blend until smooth.

Store refrigerated in an airtight container until you need it. It should keep for a week or so.

Get a pdf version of this recipe

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