Using Our Malay Curry Paste
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It comes as no surprise that curry holds a special place in the hearts of Malaysians. The sheer multitude of curry varieties is beyond belief, as every home and individual race has created their own unique version. The incredible array of flavours is a testament to Malaysia’s rich and vibrant cultural tapestry. This remarkable selection boasts a host of various whole spices, aromatics, and heat levels, ensuring there’s truly something for every palate, dietary requirement, and preference. Quite simply, it is as expansive as your taste buds’ desires.
My paste has been meticulously curated, incorporating a medley of popular spices and aromatics to guarantee a full-bodied flavour. It was imperative that it not only served the purpose of creating a quick and simple curry but also held the potential to act as a versatile base for various other dishes.
curry in a Hurry
On days when you’ve lost the will to live and the mere thought of even peeling an onion feels you with dread, then my curry paste is the perfect solution. With a heady hit of whole spices like cardamom, cinnamon and star anise, the flavour is out of this world.
Paired with meat, veg or tofu, a quick meal can be rustled up quicker than a drive to your favourite takeaway. Best served with basmati rice and if you have a bag of salad lurking in the fridge or naan bread, you’ve got yourself a mini feast.
I also always add a sprinkle of fresh coriander garnish but it’s not essential. The whole jar is ample for a family of four but if you’re cooking for two, the reminder can be stored in the fridge for 5 days or frozen. My recipes and tips are just a guide so feel free to let your imagination go wild!
Instructions:
Cut 3 chicken breasts or 6 boneless thighs into chunks. The authentic Malaysian way is to use chicken on the bone, but I appreciate it’s not everyone’s taste. However if you do have time to spare (on the bone requires longer cooking), or feeling adventurous, then bone really does add more flavour.
In a large saucepan, add jar of paste and either half a can of coconut milk (250 mls approximately), or a can of chopped tomatoes. Simmer on low to medium heat until the mixture had slightly thickened. Add the chicken and continue to cook until meat is tender.
If you’ve opted for chicken on the bone, add half a cup of water when you add the chicken, place then lid on and simmer on low till the meat is cooked through.
*Tip – Try adding some potatoes cut into quarters to the curry. Not only does it bulk it out if you haven’t got a lot of chicken available, it really does enhance the curry.
Seafood
If you’re a pescatarian or even if you’re not, king prawns, salmon or any fish of your choice makes for a delicious dish. For maximum flavour I would use prawn with shells on although this can make for fiddly eating. If you prefer not to get your hands dirty or can’t source the shell-on variety, then just use what you have available.
For more delicate flaky fish like cod, once you’ve added it to the curry, try to refrain from stirring the curry too vigorously as the fish could fall apart.
The method of using the curry paste is exactly like the chicken recipe above, but with the variation of adding seafood.
*Tip: Adding aubergine or okra to a seafood curry works very well.
Vegan & Vegetarian
The instructions for a veg or tofu curry is the same as for meat or seafood but do carry on reading for some inspirational ideas.
I think that even if you’re a meat lover, vegetable curry can still be enticing as long as it’s packed full of flavour. Plonk a chick pea and spinach curry in front of me with a steaming bowl of rice and I’m happy as Larry.
There are simply no limits to the choice of vegetables, lentils or pulses you can add and as such presents a great opportunity to be as imaginative as you like. Some of my favourite combos are potatoes and mushrooms, aubergine and sweets potatoes, okra and peppers, or red lentil and spinach. The list is literally never ending!
The instructions for a veg or tofu curry is the same as for meat or seafood but do carry on reading for some inspirational ideas.
I think that even if you’re a meat lover, vegetable curry can still be enticing as long as it’s packed full of flavour. Plonk a chick pea and spinach curry in front of me with a steaming bowl of rice and I’m happy as Larry.
There are simply no limits to the choice of vegetables, lentils or pulses you can add and as such presents a great opportunity to be as imaginative as you like. Some of my favourite combos are potatoes and mushrooms, aubergine and sweets potatoes, okra and peppers, or red lentil and spinach. The list is literally never ending!
What I love most (apart from the taste) is the vibrancy and colour of the vegetables so much so that I feel myself salivating at just a glance. Tofu however is like a marmite love it or hate it thing but growing up in Malaysia, tofu dishes were a regular feature in my home so I’m with team ‘love it’. The best way to enjoy a tofu curry is to buy the firm type, cut into medium size cubes and shallow fry till brown. Drain on kitchen paper and add when the curry is ready. Of course there’s no hard and fast rule so if you prefer the softer tofu, then by all means use it but don’t go crazy with the stirring as it’s incredibly fragile.
If you’ve never tried Tempeh I strongly advise you to give it a go. Widely available in most supermarket, it’s a dense soya bean cake with amazing texture and a great ability to absorb any flavour. Like the firm tofu, I would suggest shallow frying first but this step is not entirely necessary. The whole soya beans within the tempeh offers such a satisfying bite and if you’re a tempeh virgin I promise you’ll be returning for more.
Who says veg can’t be sexy?!!!
Lamb, Beef & Mutton
If you are a red meat lover then I strongly advise to give this a go. One major tip is not to stretch your purse strings buying expensive cuts as a cheaper, tougher one works best. No, I’m not turning you into a scrooge, but you need something which can stand up to the long, slow cooking time enabling the meat to fully absorb the flavour. Mutton is my personal favourite, and a good butcher will be able to source it for you, or alternatively make a trip to an Asian butcher. For an absolute taste explosion, include some bone which really helps to enrich the curry.
I sometimes buy a joint of brisket and cut it into bite size pieces but again a good butcher will be happy to do this if you can’t face wrestling with a joint!
Whether you’ve decided to use coconut milk or canned chopped tomatoes, I would still recommend adding 500ml of water as the meat will take time to tenderise and you want to prevent it drying out. Check at intervals and if you think more water is required than add small quantities bit by bit. The end result should be a rich, thick curry where the meat just falls apart when you push a fork through it.
Rice is the obvious choice when serving but I often have it with chappati, naan, or pitta and a simple side salad of tomatoes, cucumber, and red onion. Another delicious accompaniment is frozen Parotha which is easily found in any Asian/Oriental supermarket. In Malaysia ‘Roti Canai’ is super popular and shops can be found almost everywhere, however in UK Parotha is a pretty good substitute. Be adventurous and enjoy!
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Curry Paste Marinade
Whether it’s bbq season or not, having a good marinade in your store cupboard is always handy.
The general rule is to marinade overnight for best results, but if you’re strapped for time as everyone is these days, then 2 hours will suffice. This is the simplest way of using the curry paste as all you need to do is evenly coat your meat, fish, tofu or vegetables and let it work its magic.
Lamb chops are a firm favourite in my home but it’s entirely your shout. I sometimes like skewering my meat or veg as it brings some much longed for summer vibe in the cold, dark winter months.
Nothing beats a smoky bbq flame, but a good heavy, griddle pan, oven, or normal grill will still allow you to enjoy the heavenly host of mixed spices in the paste.
As I mentioned earlier, you can elect to marinade anything your heart desires, but to inject some variety, why not try pork belly, monk fish, squid, or Tempeh. For pork belly, it’s best to oven cook slowly until tender as it can still be quite tough with just flash cooking.
Salad is the obvious choice to serve with grilled dishes, but if the sun is non existent and you fancy something a bit more warming, a medley of roasted veg is just perfect. Whenever I feel like a lazy creature, I just throw large, unpeeled chunks of potatoes, sweets potato, whole garlic cloves, beetroot, red onion, aubergine, and peppers on a baking tray drizzled with olive oil and rock salt. The colour alone can brighten up the dullest of days.
Simple Curry Noodles
If you’ve visited Malaysia, then you’ll know that steaming bowls of noodles in broth is a common sight. Even with the scorching sun, it’s surprising how popular it is.
The non-spicy choice is noodle soup, but if you’re up for something with more of a kick, then the choice is endless. Laksa is perhaps the most well-known and several varieties can be found.
This curry noodle is a close relative and can be rustled up in no time at all. I can’t even begin to describe how happy this makes me feel as I slurp the noodles on a freezing day. Actually that’s not entirely true as I’m happy even when it’s not a cold day!
In a large saucepan, add 2 litre of chicken or vegetable stock made from stock cubes or pots, along with 1 can of coconut milk, and 1 jar of curry paste.
Simmer for half an hour on low to medium heat. Slice 2 chicken breast into chunks and add to the broth. Once chicken is tender, add tofu, prawns, pak choi, bean sprouts or any veg you have lurking in the fridge. Serve in bowls with any cooked noodle of your choice garnished with chopped spring onions, sliced red chili and hard boiled eggs (optional).
For a vegetarian version, omit chicken and add a medley of vegetables.
*Tip – Although there is salt in the paste and stock, taste and add more if required.
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