Recipe

Curry paste (malaysian)

25 min • 8 to 10 servings •

John S

Creamy chicken curry garnished with fresh cilantro, served in a white bowl with garlic, lemon, knife, and pepper grinder in the background.

I saw a conversation in the GreatGrub cafe asking about this, and asked a chef friend if he had a recipe. He fowarded me this recipe.

Ready

2 Tbsp Coriander seeds

1 Tbsp Fennel seeds

1 Tbsp Cumin seeds

5 ea. Dried red chilies, seeds and stems removed

2 Tbsp Dried shredded coconut

1 Tbsp Shrimp paste

1 ea. 1” piece fresh galangal (or ginger) peeled and chopped

5 ea. Candlenuts (macadamia nuts or brazil nuts), chopped

1 ea. 2” piece ginger peeled and chopped

3 ea. 3” stalks lemongrass including the bulbs, chopped

1 tsp Turmeric

3 ea. Garlic cloves peeled and chopped

½ sm Onion, chopped

1 tsp Salt

¼ cup To ½ cup water

Set

Cast iron pan

Food processor or blender

Mortar and pestle or Spice grinder

Airtight jar

Go!

Roast Coriander, Fennel, and Cumin seeds in dry cast iron pan until fragrant. Be careful not to burn.

In a mortar or spice grinder, grind the coriander, cumin, and fennel seeds into a powder.

Place the powder and all the remaining ingredients, except water, in a food processor or blender and puree to a fine paste, adding water a little at a time until you get a nice consistency.

Store in airtight glass jar and refrigerate. Will keep for about a month.

Recommendations

Shrimp paste, galangal, lemon grass, and candlenuts (also called kukui nut) can be found in specialty and foriegn food stores.

curry maylaysian paste

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