Pastes, Marinades & Sauces

Malaysian Curry Paste

Malaysian curry pastes have a unique, citrus flavour profile and it's super simple to make from scratch. Malaysian curry pastes have a unique, citrus flavour profile and it's super simple to make from scratch.

Overview Ingredients Method

Prep time

10 mins

Cook time

0 mins

FREEZER FRIENDLY

Yes

SHELF LIFE

2 weeks

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Why is this healthy?

NUTRITION PER SERVING (Read more)

Protein

37kcal

Calories

Total Fat

Carbs

Sugars

Fibre

Protein: 2g; Calories: 37kcal; Total Fat: 0g; Carbs: 8g; Sugars: 2g; Fibre: 1g; Calcium: 19mg (1%); Iron: 1mg (6%); Magnesium: 12mg (3%); Potassium: 203mg (4%); Sodium: 5mg (0%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 0.2mg (1%); Vitamin B9: 18mcg (5%); Vitamin A: 4mcg (0%); Vitamin C: 17mg (19%); Zinc: 0.5mg (5%); Vitamin K: 1mcg (1%); Copper: 0.1mg (11%); Vitamin B2: 0mg (0%); Vitamin B3: 0.5mg (3%); Vitamin B6: 0.1mg (6%); Phosphorus: 40mg (3%)

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Ingredients

Serves 4

shallot

quartered

ginger

peeled or galangal

turmeric (fresh)

peeled or ground turmeric

garlic cloves

red chilli

preferably birds eye chilli, stems removed

lemongrass

chopped tough outer leaves removed

kaffir lime leaf

preferably fresh

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Method

Gather your ingredients.

Place all the ingredients in a food processor and blend to a smooth paste. Add a splash of hot water to loosen the ingredients if needed. If your blender is not robust enough, you can roughly chop or grate the ginger and tumeric before.

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Malaysian Curry Paste

Ingredients

Method

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