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Malaysian Curry Paste

Malaysian Curry Paste recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 544.6
Dietary: Gluten-free
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
  • 2 tablespoon Coriander seeds
  • 1 tablespoon Cumin seeds
  • 1 tablespoon Fennel seeds
  • 5 Dried Red chilies
Directions
  1. 1
    Remove seeds and stems from the dried red chilies.
  2. 2
    In a dry skillet over medium heat, toast the coriander, cumin, and fennel seeds until fragrant, about 2-3 minutes. Let cool completely.
  3. 3
    Grind the toasted seeds into a fine powder using a mortar and pestle or spice mill.
  4. 4
    Peel and chop the galangal (or ginger), lemongrass stalks (including bulbs), ginger, onion, and garlic cloves.
  5. 5
    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.
  6. 6
    Blend with 1/4 to 1/2 cup of water, adding water gradually, until a smooth, fine paste forms. Scrape down sides as needed.
  7. 7
    Transfer the paste to a clean, small screw-top glass jar.
  8. 8
    Cover the surface of the paste with a thin layer of vegetable oil to prevent oxidation.
  9. 9
    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.

Keywords: malaysian, curry paste, lemongrass, galangal, candlenuts, dried chilies, shrimp paste, spices, homemade, condiment, asian cuisine, aromatic, spicy, food processor, blender, base ingredient, stir fry, marinade
Read it online: https://www.chefs-mate.com/recipe/malaysian-curry-paste/