Malaysian curry paste, often called rempah, is a fragrant blend of chilies, shallots, garlic, lemongrass, spices and other aromatics used as the foundation for many curries in Malaysia. Regional and family versions vary, but this balanced batch is easy to blend, then slowly fry until rich and aromatic for vegetable, tofu or chickpea curries.
Ingredients
- 1 ounce (28 g) dried red chilies, about 12–16, depending on size
- 2 cups (475 ml) water, for soaking the chilies; discard after soaking
- 8 medium shallots, about 8 ounces (225 g), peeled and roughly chopped
- 8 garlic cloves, about 1 ounce (25 g), peeled
- 3 lemongrass stalks, about 3 ounces (90 g) before trimming; use the tender lower portions, thinly sliced
- 1 tablespoon (12 g) peeled, chopped fresh turmeric, or 1 teaspoon (2 g) ground turmeric
- 1 tablespoon (10 g) peeled, chopped fresh galangal
- 4 candlenuts, about 3/4 ounce (20 g)
- 2 teaspoons (4 g) coriander seeds
- 1 teaspoon (2 g) cumin seeds
- 1 teaspoon (2 g) fennel seeds
- 1 teaspoon (5 g) belacan, or Malaysian fermented shrimp paste
- 1/3 cup (80 ml) neutral oil, such as canola or sunflower oil
- 1 teaspoon (6 g) fine salt
- 1 teaspoon (4 g) granulated sugar
- 2–4 tablespoons (30–60 ml) water, for blending as needed
This batch makes about 2 cups of paste, enough to season roughly four medium curry dishes when used at 1/3–1/2 cup (80–120 ml) per dish. The exact amount depends on how much liquid and how many vegetables or other ingredients are in the curry. Candlenuts add body and mellow richness; macadamia nuts are a practical substitute, though they give the paste a slightly sweeter, less traditional flavor. Belacan contributes a savory, seafood-like depth. If you cannot use shrimp paste, leave it out and add a little extra salt; the result will be less complex, but still fragrant.
Instructions
- Toast the dry spices. Set a small dry skillet over low heat. Add the coriander, cumin and fennel seeds and stir for 2–3 minutes, just until fragrant. Transfer them to a plate to cool. Keep the heat gentle: dark or smoking seeds will make the paste bitter. This short toasting step is included in the 25 minutes of active preparation.
- Prepare and soak the chilies. Rinse the dried chilies, remove their stems, and split them lengthwise. Shake out some or all of the seeds if you want a milder paste; leave more seeds for extra heat. Put the chilies in a heatproof bowl, cover with the measured hot water and soak for 20 minutes, until pliable. Drain well and discard the soaking water. Wear gloves if your skin is sensitive to chili oils, and avoid touching your eyes.
- Prepare the aromatics. While the chilies soak, peel and roughly chop the shallots, garlic, turmeric and galangal. Remove the tough outer layers from the lemongrass and slice the tender lower stalks thinly across the grain. Rough chopping is enough because the blender will break everything down. If using ground turmeric instead of fresh, add it directly to the blender.
- Blend the paste. Put the drained chilies, chopped aromatics, lemongrass, candlenuts, toasted seeds, belacan, salt and sugar into a blender or food processor. Add 2 tablespoons (30 ml) water and blend, stopping to scrape down the sides as needed. Add more water a tablespoon at a time only if the blades cannot catch the ingredients. Aim for a thick, mostly smooth paste with no large pieces of lemongrass or chili skin. Depending on your machine, blending and scraping takes about 10 minutes of active work.
- Fry the paste slowly. Heat the oil in a wide, heavy skillet or saucepan over medium-low heat. Add the blended paste carefully; it may sputter. Stir to coat it in oil, then cook for 15–18 minutes, stirring often and scraping the bottom and corners. Lower the heat if it catches or browns quickly. The paste is ready when it has darkened slightly, smells rounded rather than sharply raw, and you can see oil separating around its edges. If it looks dry before the raw aroma has cooked away, stir in 1 tablespoon (15 ml) water and continue cooking gently.
- Cool and portion. Take the pan off the heat and let the paste cool until it is no longer steaming. Spoon it into clean, dry containers for immediate use, refrigeration or freezing. Do not leave it at room temperature for more than 2 hours.
The fried paste is a base, not a finished curry: it should taste concentrated and assertive on its own. To start a curry, fry 1/3–1/2 cup (80–120 ml) paste in a little oil, then add vegetables, tofu or chickpeas and the liquid and seasonings called for in that dish. Simmer until the other ingredients are cooked and the flavors have blended. The paste already contains salt, so taste before adding more.
Tips
- Adjust the heat before blending. Dried chilies vary substantially in size and strength. Removing their seeds reduces some heat, but the chili flesh still brings warmth. For a gentler batch, use 3/4 ounce (21 g) dried chilies and add a little more later if needed; for more heat, keep the seeds or use a hotter variety.
- Make tough aromatics easier to blend. Slice lemongrass very thinly and use only the tender inner stalk. If your blender struggles, add water a teaspoon at a time, pause to scrape the sides, or grind the toasted seeds separately before blending. Too much water makes the paste take longer to fry and can cause it to splatter.
- Give the paste time in the pan. A short, rushed fry can leave the finished curry tasting raw and harsh. Keep the heat at medium-low, stir regularly and look for the change in aroma and the small beads of oil at the edges rather than relying only on a timer. A wide pan helps moisture evaporate evenly.
- Choose substitutions with their flavor in mind. Galangal is peppery and piney; ginger is easier to find but makes a warmer, less distinctly citrusy paste. If replacing fresh turmeric with ground, use the smaller amount listed. Macadamias stand in for candlenuts, while omitting belacan makes the paste suitable for cooks avoiding shellfish, but removes a layer of savory flavor.
Serving Suggestions
Use the paste as the aromatic starting point for a Malaysian-style vegetable curry with potatoes, green beans, eggplant or squash. Coconut milk makes a round, creamy sauce; vegetable stock or water gives a lighter result. Tofu and chickpeas both work well with the paste, and leafy greens can be stirred in near the end so they retain their color and texture. Serve the finished curry with steamed rice, roti or another plain flatbread to soak up the sauce.
For a smaller dish, fry a spoonful of paste with a little oil and use it to season fried rice or noodles, adding vegetables and enough liquid to coat rather than drown the ingredients. The paste is concentrated, so begin modestly and taste as you go. A squeeze of lime or a little tamarind can brighten a rich curry, while extra sugar is usually unnecessary unless the sauce tastes especially sharp.
Variations
There is no single formula for Malaysian curry paste. The chilies, aromatics and spice balance change from cook to cook and from one type of curry to another. This version uses lemongrass, galangal, turmeric and a trio of toasted seeds for a versatile base. For a more pronounced citrus note, add 1 teaspoon (2 g) finely grated lime zest to the blender. For a sweeter, gentler paste, reduce the dried chilies and add an extra shallot.
To make a vegetarian or vegan batch, omit the belacan and use the macadamia substitution if needed; check that any curry ingredients added later also suit your diet. For a richer spice profile, add 1 teaspoon (2 g) black peppercorns to the seeds before toasting. You can also leave out the candlenuts, though the paste will be thinner and less rounded. Avoid changing every aromatic at once: a small adjustment makes it easier to keep the finished curry balanced.
Storage and Reheating
Cool the paste promptly and refrigerate it in a clean, airtight container within 2 hours of cooking. Keep it refrigerated for up to 4 days. Always use a clean spoon to portion it; introducing crumbs or water can shorten its usable storage time. If the paste develops an unusual smell, visible mold or other signs of spoilage, discard it rather than tasting it.
For longer storage, freeze the paste in small, measured portions for up to 3 months for best flavor. An ice-cube tray or small freezer-safe containers make it easy to take out only what you need; once frozen, transfer cubes to a sealed freezer bag. Thaw a portion overnight in the refrigerator or add it directly to a pan with oil over low heat, stirring until it loosens and warms through. Do not thaw it on the counter, and do not store it at room temperature.
This paste is usually cooked again as the beginning of a curry, so it does not need to be reheated separately before use. If you are reheating a finished curry made with it, heat leftovers until they reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Refrigerate leftover curry within 2 hours and use it within 3–4 days.
Frequently Asked Questions
How much Malaysian curry paste should I use per curry?
Start with 1/3 cup (80 ml) for a medium pot serving about four people, then taste after it has cooked with the other ingredients. Use closer to 1/2 cup (120 ml) if you want a more assertive, aromatic curry or have a larger quantity of vegetables and sauce. Since this paste is salted, wait until the end to decide whether the dish needs more salt.
Can I make the paste without a blender?
Yes. A food processor works, although it may leave a coarser texture, and a mortar and pestle can be used in batches. Pound the toasted seeds first, then work in the chilies and aromatics a little at a time. Thinly slicing the lemongrass and chopping the other ingredients finely will make hand pounding less laborious. The paste need not be perfectly smooth, but large fibrous pieces are unpleasant in a finished curry.
Is Malaysian curry paste the same as Thai curry paste?
No. Some ingredients overlap, but the blends and the dishes made from them differ. This Malaysian-style version includes shallots, lemongrass, galangal, turmeric, toasted spices and optionally belacan. Thai curry pastes often use a different balance of fresh chilies, herbs and aromatics. They can sometimes be substituted in a pinch, but the flavor of the final curry will change.
Can I use fresh chilies instead of dried ones?
You can, but the paste will be wetter and fresher-tasting, and its color and heat may differ. Dried chilies give this version a deeper flavor and are easier to blend into a concentrated base. If using fresh chilies, start with about 3 ounces (85 g), remove seeds for a milder result, and reduce the blending water. Cook the paste slowly until excess moisture evaporates and the aromatics no longer smell raw.
Why does my curry paste taste bitter?
The most common causes are spices toasted until too dark, paste scorched in the pan, or too much turmeric. Toast the seeds only until fragrant, keep the paste over medium-low heat, and stir frequently so it does not stick. If the paste is merely a little sharp, cooking it longer at gentle heat can mellow it; if it has a distinctly burnt smell or flavor, it is better to start again.
Can I make this curry paste less spicy?
Yes. Remove the chili seeds and membranes before soaking, and use the lower amount suggested in the Tips section. For a still milder batch, substitute part of the dried chilies with a mild dried red pepper, while keeping some chili for the characteristic flavor and color. Do not try to balance excessive heat by adding large amounts of salt or sugar; use less paste in the curry and save the rest for another dish.
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