Malay Curry Paste Recipes

MALAYSIAN RED CURRY THIGHS

Malaysian Red Curry Thighs image

This hits all the tastes: sweet, salty, spicy, and umami. Serve on rice with a sprinkle of chopped cilantro and lime wedges on the side. If you cook with boneless chicken, reduce cooking time to 12 minutes for browning and 10 minutes for simmering.

Provided by LynneP

Categories World Cuisine Recipes Asian Malaysian

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

6 green onions, white parts only, chopped
1 (2 inch) piece peeled fresh ginger
4 cloves peeled garlic
3 tablespoons grapeseed oil
8 skin-on, bone-in chicken thighs
salt to taste
3 tablespoons hot curry powder
1 tablespoon red curry paste
1 ½ teaspoons garam masala
1 ½ teaspoons Chinese five-spice powder
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1 ½ teaspoons white sugar, divided
1 tablespoon sriracha sauce

Steps:

Place green onions, ginger, and garlic in a food processor; puree until smooth.
Heat oil in a large skillet over medium heat. Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
Scrape ginger puree into the skillet and cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk and stir to loosen up the bits from the bottom of the skillet. Add fish sauce and half the sugar. Taste; adjust salt and sugar, and stir in sriracha sauce.
Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 353.7 calories, Carbohydrate 6.2 g, Cholesterol 71 mg, Fat 27.9 g, Fiber 1.9 g, Protein 20.9 g, SaturatedFat 13.1 g, Sodium 346.5 mg, Sugar 1.3 g

MALAYSIAN CHICKEN CURRY

Malaysian Chicken Curry image

This spicy and delicious recipe is absolutely incredible. It is so tasty but not recommended for youngsters. I recommend this recipe to impress visitors or your family. Serve with Jasmati® rice topped with cilantro.

Provided by christinereichard

Categories World Cuisine Recipes Asian Malaysian

Time 1h26m

Yield 8

Number Of Ingredients 19

Ingredients

8 shallots, roughly chopped
6 hot chile peppers, roughly chopped
8 stalks lemongrass, smashed and cut into 1-inch pieces
½ cup chopped almonds, or to taste
1 small bunch fresh cilantro, roughly chopped
8 cloves garlic, roughly chopped
1 (1 inch) piece ginger, peeled and roughly chopped
2 tablespoons peanut oil
3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon peanut oil, or more as needed
1 onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
1 orange bell pepper, cut into 1-inch chunks
1 cup halved snow peas
1 large carrot, cut into matchsticks
2 (14 ounce) cans coconut milk
1 teaspoon white sugar
1 teaspoon salt

Steps:

Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 29.2 g, Cholesterol 102.6 mg, Fat 42 g, Fiber 4.7 g, Protein 36 g, SaturatedFat 22.9 g, Sodium 409.6 mg, Sugar 7.4 g

MALAYSIAN SHRIMP CURRY

Malaysian Shrimp Curry image

This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 16

Ingredients

2 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
8 whole black peppercorns
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 piece (2 inches) peeled fresh ginger, sliced
6 garlic cloves, sliced
2 tablespoons vegetable oil
1 medium onion, very finely chopped
1 can (14 ounces) unsweetened coconut milk
1 1/4 teaspoons coarse salt
1 1/2 teaspoons tamarind concentrate (or lemon juice)
1 1/2 pounds large shrimp, peeled and deveined, tails left intact
1/2 cup fresh Thai or regular basil leaves
6 cups cooked basmati rice, for serving

Steps:

Finely grind coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in paprika, cayenne, and turmeric. Process ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into spices.
Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Add onion; cook, stirring often, until translucent, about 5 minutes. Add spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
Stir in the shrimp and basil, and simmer, stirring occasionally, until shrimp are cooked through, about 8 minutes. Serve immediately over rice.

MALAYSIAN CHICKEN CURRY

Malaysian Chicken Curry image

One of my favourite Gordon Ramsey F-Word recipes. Easy to make and can be made as hot or mild as you like!

Provided by marlow1

Time 1h

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

MALAYSIAN BEEF CURRY

Malaysian Beef Curry image

If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.

Provided by Ivy Manning

Categories Slow Cooker Beef High Fiber Dinner Spice Curry Winter Tamarind Lemongrass Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 20

Ingredients

Spice paste:
8 large dried New Mexico chiles
4 lemongrass stalks
1/2 cup chopped shallots
6 garlic cloves, peeled
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
3 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon golden brown sugar
Stew:
3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes
1 13.5- to 14-ounce can unsweetened coconut milk
8 makrut lime leaves
2 whole star anise
1 cinnamon stick
1 tablespoon tamarind paste or tamarind concentrate
Chopped fresh cilantro
Steamed rice
Ingredient info: New Mexico chiles can be found at some supermarkets and at Latin markets. Fish sauce and coconut milk are sold at supermarkets and Asian markets. Look for star anise, star-shaped seedpods, in the spice section of the supermarket. Tamarind is available in Asian and Indian markets.

Steps:

For spice paste:
Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.
Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill.
For stew:
Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.
Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

Gordon Ramsay's Malaysian Chicken Curry image

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

Provided by mell_2

Categories Curries

Time 26m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn

Steps:

To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
To serve, scatter the coriander leaves over the curry and serve with rice and roti.