Fragrant Malaysian Curry Paste

by | Aug 3, 2011 | 20 comments

Malaysian Curry Paste

Last month I was approached to be a part of the Malaysian Kitchen Blogger's Summit in August 2011. Staying true to my promise of exploring more culinary shores and experiencing things I would have otherwise never experienced, I jumped at the chance.

Malaysia Kitchen aims to increase Australians’ awareness of Malaysian cooking and encourage them to experience the diverse tastes of Malaysian cuisine in restaurants across the Australia. As an initiative from the Malaysian External Trade Development Corporation (MATRADE), it follows the successful roll out of Malaysia Kitchen in London, UK and New York, USA. The Malaysia Kitchen Blogger's Summit is a month long event where 13 bloggers will each review 4 local Malaysian restaurants and blog about them for a chance to win a dream foodie tour of Malaysia. It is awesome to be one of those 13 bloggers who are about to have so much fun, sampling delicious food and doing what they love doing best - blogging about it!
Malaysian Curry Paste made from fragrant ingredients.
Seeing how there will be a distinctive Malaysian flavour on Cook Republic for the entire month of August, I have decided to cook more Malaysian food and share those recipes on the blog, in a bid to educate myself some more about the country's fantastic cuisine that I experienced first hand when I was living in Singapore. Today, I am sharing a gorgeous Malaysian Curry Paste recipe adapted from a recipe by Adam Liaw (winner of Masterchef Season 2 in Australia). This is a quick and easy curry paste to make and even freeze to use later. It is fragrant, full of colour and becomes the base of any curry you might want to whip up in a hurry. I used it to make a fantastic chicken curry with some ground cumin, coriander and coconut milk.
Fragrant Malaysian Curry Paste




Preparation And Making Time - 15 minutes
Makes - 2 cups


4 small shallots (picklers or brown onions), peeled and chopped
2 inch piece of ginger, peeled and sliced
18 cloves of garlic
5 small red birds eye chills
40g fresh turmeric, peeled and sliced
80g fresh galangal, peeled and sliced
8-10 kaffir lime leaves
1 tablespoon lemongrass paste


Combine all ingredients in a food processor and process to an almost smooth paste. Alternatively grind all ingredients in a mortar and pestle.


A typical curry recipe to serve 4 people would require 1 cup of this paste.
The paste can be stored in the fridge for 2 days or in the freezer for unto 1 month.




Find More Recipes By CategoryQuick Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Kulsum at JourneyKitchen

    Beautiful as usual! I need to explore more into Malaysian food and this looks like a great place to start

    • Sneh

      Thanks Kulsum!

  2. Saee Koranne-Khandekar

    What an aromatic blend! I just bought fresh turmeric leave sin the interest of making a Thai curry, but am very very tempted to make this instead. 🙂

    • Sneh

      Thanks Saee! I think with some clever inclusions in the eventual curry recipe that would follow, one could either make Malaysian or Thai. Love how versatile this is!

  3. pickyin @ LifeIsGreat

    As a Malaysian, I'm beaming with pride at this post. Hopefully you would be able to cover the multi-racial aspect of Malaysian dishes. We really, really like to eat.

  4. Gaby

    Curry in a hurry... love the catch phrase!

  5. penny aka jeroxie

    Lovely paste and the best thing is that you can make a big batch, freeze and use as you wish 🙂

  6. Dwiana

    Curry! you see I grow up eating lots of curry food as I am originally from Indonesia. I haven't tried Malaysia curry yet tho but judging from the ingredient it sounds very yummy!

  7. Alison @ Ingredients, Inc.

    So pretty!! This looks fabulous!

  8. Deb

    Enticing blend of flavors. I will enjoy searching for the ingredients, as making my own curry paste is a new culinary adventure for me. Can't want to get started!

  9. Jennifer (Delicieux)

    Your curry paste looks so fragrant and delicious. Gorgeous photos! Curry paste is such a wonderful thing to have on hand, and like Penny, I keep batches in the freezer.

    • Sneh

      I am going to start freezing it too .. in bulk. I only made an extra cup this time 🙁

  10. tinytearoom

    that looks potent and wonderful. I ate the most amazing malaysian chicken curry when I was in Panang. I will never forget the experience. Good luck with the comp.

    • Sneh

      Thanks Amy!

  11. Lisa H.

    As a Malaysian...I am thrilled to read that you are cooking out Malaysian food for the month of August...
    Looking forward to your every post 😀
    Best of Luck to win the Malaysia foodie tour...

    • Sneh

      Thanks Lisa! I adore Malaysian food 🙂

  12. chinmayie @ love food eat

    I am definitely trying this curry pasta! My mouth is watering just by the thought of it! What a bright yellow 🙂

  13. kankana

    I love Asian food and Malaysia is a gorgeous place to visit. I hope you get a chance to go there 🙂
    This curry paste sounds lovely!

  14. Kevin (Closet Cooking)

    I always enjoy making my own fresh curry pastes and this one sounds really good!

  15. Avril

    You are so generous to share your recipe with us. I love curry!!! I am from India origionally and now live in Melbourne. Kindest regards and many thanks again! Avril


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