Malaysian Curry Paste

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AuthorMagdelene LooiCategory, DifficultyBeginner

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins

(A1) Spice Ingredients
 20 Dried chilies , soaked in hot water for 30 minutes
 1 tbsp cooking oil , mixed with dried chilies
 5 Red chili , cut into large pieces
 10 Bird's eye chili (optional)
 150 g shallots
 50 g garlics
 30 g gingers , cubed
 50 g turmeric , cubed
 20 g galangal (lengkuas), cubed
 5 stalks curry leaves
 3 stalks serai
 1 large tomato
 100 g water
(A2) Powder Ingredients
 1 tbsp chili power
 1 tbsp tumeric powder or curry powder
 50 g shrimp paste (belacan) (optional)
 120 ml water
(B) Oil
 200 ml cooking oil
(C) Seasoning
 salt to taste
 sugar to taste
 1 tbsp vinegar

1

Preparation:
(A1)
- Soak dried chilies in hot water for 30 minutes.
- Drain the water and add 1 tbsp cooking oil.

(A2)
- Add water, chilli power, turmeric power and shrimp paste (belacan) in a bowl to combine.

2

- Place all the (A1) and (A2) spice ingredients in the mixing jar and blend.
Settings: Press TURBO 4 Seconds (2 times).

- Scrape down sides.

3

- Add (B) cooking oil and sautés.
Settings: Timer: 15 Minutes/ Speed: 3 / Temperature: 120°C

4

- Add (C) salt, sugar and vinegar into mixing jar.
- Continue to saute.
Settings: Timer: 20 Minutes / Speed: 3

5

Tips:

1. The paste can be stored in the refrigerator for 2 days or in the freezer for unto 1 month.

2. Common use of the curry paste serves it over noodles, ice, chicken meat, salad dressing, seafood dishes and more.

Nutrition Facts

0 servings

Serving size

Ingredients

(A1) Spice Ingredients
 20 Dried chilies , soaked in hot water for 30 minutes
 1 tbsp cooking oil , mixed with dried chilies
 5 Red chili , cut into large pieces
 10 Bird's eye chili (optional)
 150 g shallots
 50 g garlics
 30 g gingers , cubed
 50 g turmeric , cubed
 20 g galangal (lengkuas), cubed
 5 stalks curry leaves
 3 stalks serai
 1 large tomato
 100 g water
(A2) Powder Ingredients
 1 tbsp chili power
 1 tbsp tumeric powder or curry powder
 50 g shrimp paste (belacan) (optional)
 120 ml water
(B) Oil
 200 ml cooking oil
(C) Seasoning
 salt to taste
 sugar to taste
 1 tbsp vinegar

Directions

1

Preparation:
(A1)
- Soak dried chilies in hot water for 30 minutes.
- Drain the water and add 1 tbsp cooking oil.

(A2)
- Add water, chilli power, turmeric power and shrimp paste (belacan) in a bowl to combine.

2

- Place all the (A1) and (A2) spice ingredients in the mixing jar and blend.
Settings: Press TURBO 4 Seconds (2 times).

- Scrape down sides.

3

- Add (B) cooking oil and sautés.
Settings: Timer: 15 Minutes/ Speed: 3 / Temperature: 120°C

4

- Add (C) salt, sugar and vinegar into mixing jar.
- Continue to saute.
Settings: Timer: 20 Minutes / Speed: 3

5

Tips:

1. The paste can be stored in the refrigerator for 2 days or in the freezer for unto 1 month.

2. Common use of the curry paste serves it over noodles, ice, chicken meat, salad dressing, seafood dishes and more.

Notes

Malaysian Curry Paste

 

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