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Makes ml
US | Metric
Ingredients
  • 190 g shallots
  • 4 red chillies
  • 20 dried chillies
  • 3 candlenuts or macadamia nuts (optional)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tsps chicken stock powder
  • 2 sprigs of curry leaves, use leaves only
  • 100 ml vegetable oil + oil to loosen
Malaysian Curry Paste Malaysian Curry Paste
Malaysian Curry Paste

It is so satisfying making your own curry paste. It requires a little effort but it is well worth it. This curry paste can be stored in the fridge for 2 - 3 weeks or frozen for up to a year. Use it to create delicious aromatic curries, flavoursome salads, flavoursome soups, marinade etc, the possibilities are endless.


In Malaysia, you can easily find homemade curry pastes in markets but here in the UK, it is a little harder. If you don't fancy making it, then shop bought ones are great. They are usually labelled Chicken Curry Paste as the paste is often used to make Chicken Curry.

Prep 15 minutes
Total 45 minutes
  1. Bring some water to the boil in a small saucepan, add the dried chillies and boil for 5 minutes and turn off the heat. Leave chillies in there for at least 15 minutes to soften while you prepare other ingredients for the spice paste.
  2. Peel shallots and cut into rough smaller pieces. Add to blender.
  3. Cut the red chillies into smaller pieces and add to blender.
  4. Blend.
  5. Once the dried chillies have softened, split the chillies lengthways and remove seeds with the blade of your knife. Cut into half and add to the blender.
  6. Blend.
  7. Add candlenuts, ground coriander, cumin and turmeric and blend all the ingredients until smooth. If it is too dry, add some oil to loosen.
  8. Heat the oil in a wok and add the paste to the oil and let it come to temperature slowly. This is to prevent the paste burning. It will soon sizzle and fry on a medium heat. Add curry leaves and fry until oil separates from the paste, around 30 minutes. Add chicken stock powder.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Malaysian Curry Paste

It is so satisfying making your own curry paste. It requires a little effort but it is well worth it. This curry paste can be stored in the fridge for 2 - 3 weeks or frozen for up to a year. Use it to create delicious aromatic curries, flavoursome salads, flavoursome soups, marinade etc, the possibilities are endless.


In Malaysia, you can easily find homemade curry pastes in markets but here in the UK, it is a little harder. If you don't fancy making it, then shop bought ones are great. They are usually labelled Chicken Curry Paste as the paste is often used to make Chicken Curry.

favorite
print
rate
Prep 15 minutes
Total 45 minutes
Makes ml
US | Metric
Ingredients
  • 190 g shallots
  • 4 red chillies
  • 20 dried chillies
  • 3 candlenuts or macadamia nuts (optional)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tsps chicken stock powder
  • 2 sprigs of curry leaves, use leaves only
  • 100 ml vegetable oil + oil to loosen

  1. Bring some water to the boil in a small saucepan, add the dried chillies and boil for 5 minutes and turn off the heat. Leave chillies in there for at least 15 minutes to soften while you prepare other ingredients for the spice paste.
  2. Peel shallots and cut into rough smaller pieces. Add to blender.
  3. Cut the red chillies into smaller pieces and add to blender.
  4. Blend.
  5. Once the dried chillies have softened, split the chillies lengthways and remove seeds with the blade of your knife. Cut into half and add to the blender.
  6. Blend.
  7. Add candlenuts, ground coriander, cumin and turmeric and blend all the ingredients until smooth. If it is too dry, add some oil to loosen.
  8. Heat the oil in a wok and add the paste to the oil and let it come to temperature slowly. This is to prevent the paste burning. It will soon sizzle and fry on a medium heat. Add curry leaves and fry until oil separates from the paste, around 30 minutes. Add chicken stock powder.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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