This vibrant Malaysian curry paste is the soul of many Southeast Asian dishes, offering a complex balance of heat, citrus, and earthy spices. Unlike Indian pastes, this version relies heavily on fresh aromatics like galangal, lemongrass, and candlenuts to create a unique fragrance. The dried red chilies provide a deep, smoky heat, while coriander, cumin, and fennel seeds add a warm, aromatic backbone. Blended with shrimp paste for umami depth and fresh ginger for brightness, this paste transforms simple ingredients into restaurant-quality meals. It is perfect for curries, stir-fries, or as a marinade for grilled meats and tofu. Make a big batch and keep it in the fridge for quick, flavorful weeknight dinners that taste like they took all day to prepare.
Malaysian Curry Paste
Description
This vibrant Malaysian curry paste is the soul of many Southeast Asian dishes, offering a complex balance of heat, citrus, and earthy spices. Unlike Indian pastes, this version relies heavily on fresh aromatics like galangal, lemongrass, and candlenuts to create a unique fragrance. The dried red chilies provide a deep, smoky heat, while coriander, cumin, and fennel seeds add a warm, aromatic backbone. Blended with shrimp paste for umami depth and fresh ginger for brightness, this paste transforms simple ingredients into restaurant-quality meals. It is perfect for curries, stir-fries, or as a marinade for grilled meats and tofu. Make a big batch and keep it in the fridge for quick, flavorful weeknight dinners that taste like they took all day to prepare.Ingredients
Directions
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Remove seeds and stems from the dried red chilies.
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In a dry skillet over medium heat, toast the coriander, cumin, and fennel seeds until fragrant, about 2-3 minutes. Let cool completely.
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Grind the toasted seeds into a fine powder using a mortar and pestle or spice mill.
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Peel and chop the galangal (or ginger), lemongrass stalks (including bulbs), ginger, onion, and garlic cloves.
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Place the ground spice powder, chopped aromatics, red chilies, candlenuts (or substitute nuts), shredded coconut, shrimp paste, turmeric, and salt into a food processor or blender.
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Blend with 1/4 to 1/2 cup of water, adding water gradually, until a smooth, fine paste forms. Scrape down sides as needed.
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Transfer the paste to a clean, small screw-top glass jar.
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Cover the surface of the paste with a thin layer of vegetable oil to prevent oxidation.
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Seal the jar and refrigerate.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 544.6kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 131.5g44%
- Dietary Fiber 4.1g17%
- Sugars 125.2g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
