Malaysian Curry Paste: Homemade Rempah Recipe

Malaysian curry paste, often called rempah, is a fragrant blend of dried chilies, shallots, garlic, lemongrass, galangal and spices, cooked in oil until rich and aromatic. This versatile homemade version gives curries a layered base and uses ingredients you can look for at Coles or an Asian grocery; recipes and heat levels vary across Malaysia and from kitchen to kitchen.

Ingredients

1 cup (30 g) dried red chilies, stems removed and chilies cut into pieces; use fewer for a milder paste.
3 cups (710 ml) boiling water, for soaking the chilies; drain it away before blending.
1 cup loosely packed (150 g) peeled shallots, roughly chopped.
6 garlic cloves (18 g), peeled and roughly chopped.
2 stalks lemongrass (about 40 g tender inner parts), tough outer layers removed and the pale centers thinly sliced.
2 tablespoons (20 g) peeled, chopped galangal.
1 tablespoon (15 g) peeled, chopped fresh turmeric.
1 tablespoon (10 g) peeled, chopped fresh ginger.
2 tablespoons (20 g) chopped candlenuts, also called buah keras.
2 teaspoons (5 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 teaspoon (6 g) fine salt.
1 teaspoon (4 g) granulated sugar, optional, to round out the savory and spicy flavors.
⅓ cup (80 ml) neutral oil, such as canola or sunflower oil.
Up to ¼ cup (60 ml) water, only if needed to help the blender or food processor move the ingredients.

Instructions

Soak the chilies. Put the dried chilies in a heatproof bowl and cover with the boiling water. Leave for 15 minutes, until softened, then drain well. If you want less heat, split the softened chilies and scrape out some of the seeds; wear gloves if your skin is sensitive to chili.
Prepare the aromatics. While the chilies soak, chop the shallots, garlic, lemongrass, galangal, turmeric and ginger. Measure the candlenuts and spices. Removing the lemongrass’s dry outer layers matters because they can stay fibrous even after blending.
Toast and grind the spices. Warm a dry frying pan over medium-low heat. Add the coriander, cumin and fennel seeds and stir for about 2 minutes, just until fragrant; they should not darken or smoke. Tip them into a spice grinder or mortar and grind finely. Toasting is optional, but it brings out a warmer, fuller aroma.
Blend the paste. Put the drained chilies, chopped aromatics, candlenuts, ground spices, belacan, salt and optional sugar in a blender or food processor. Blend to a thick, mostly smooth paste, stopping to scrape down the sides as needed. Add water a tablespoon (15 ml) at a time only if the blades are stuck. A little texture is fine, but large pieces of lemongrass or shallot can scorch while cooking.
Cook the rempah. Heat the oil in a wide, heavy frying pan or saucepan over medium heat. Add the paste carefully and stir to coat it in oil. Reduce the heat to medium-low and cook for about 20 minutes, stirring frequently and scraping the base and corners of the pan. It is ready when the raw, sharp smell has mellowed, the paste looks darker and glossy, and oil begins to show around the edges. If it catches, lower the heat and add a tablespoon of water rather than letting it burn.
Cool and portion. Take the pan off the heat and let the paste cool in a shallow, clean container. It will thicken as it cools. Use it as a curry base, or divide it into portions for storage. The batch makes about 1 to 1¼ cups (240–300 ml), depending on how much water you add and how far you cook it down.

Tips

Find the right chili heat. Dried red chilies differ in size and strength, so the cup measure is a starting point rather than a promise of a fixed heat level. Remove some seeds for a gentler paste, or blend in one or two extra soaked chilies if you want more fire. Taste the finished curry after adding the paste before adding more chili.
Make sensible specialty-ingredient swaps. Galangal has a sharper, piney citrus aroma than ginger. If it is unavailable, use the same amount of ginger and a little finely grated lime zest; the result is still useful but less distinctly Malaysian in flavor. Candlenuts thicken and soften the paste, and unsalted macadamias are the closest easy substitute. Belacan adds deep salty savoriness; for a vegetarian version, use 1 teaspoon (5 g) white miso instead, which gives a different but pleasantly savory result.
Blend in short bursts and scrape often. A food processor may leave the paste slightly coarse, which is fine. A high-speed blender usually makes it smoother, but can need a small splash of water. Add only what is needed: excess water lengthens the frying time and can make the paste splatter.
Keep the heat moderate. Rempah needs time for its aromatics to cook through, but high heat can scorch the shallots and spices before the raw taste disappears. Stir more often as the paste thickens, especially around the edge of the pan, where it tends to catch first.

Serving Suggestions

This is a curry paste, not a complete curry, so use it as the flavorful first layer of a meal. For a simple chicken curry for four, start with about 3 tablespoons (45 ml) paste, fry it briefly in a little oil, then add 1 can (13.5 fl oz/400 ml) coconut milk and about 1 cup (240 ml) stock or water. Add chicken pieces and vegetables, simmer until cooked through, and season to taste. The amount of liquid and simmering time depend on the cut of chicken and the vegetables, so use a thermometer to verify that poultry reaches 165°F (74°C), the USDA FSIS safe minimum internal temperature.

The paste also works with firm tofu, chickpeas, potatoes, eggplant, green beans or prawns. For a vegetable curry, fry the paste, add coconut milk and stock, then simmer the firm vegetables until tender before adding quicker-cooking greens. Serve the curry with steamed jasmine rice, roti or another flatbread, and offer lime wedges or sliced cucumber on the side. Because belacan and salt are already in the paste, taste before adding extra salt, fish sauce or other salty seasonings.

Variations

Make it vegetarian or vegan: Replace the belacan with white miso as noted above, and check that any stock or other additions are plant-based. Miso is milder and less seafood-like, so you may want to adjust the salt only after the paste has cooked and been used in a curry.

Choose a gentler paste: Use ½ cup (15 g) dried chilies instead of 1 cup, and remove the seeds after soaking. The aromatic base remains, though the finished curry will be less fiery. For a hotter batch, leave the seeds in or add a fresh chili when blending; increase gradually because dried chilies vary.

Use ground spices: If whole seeds are hard to find, use 1½ teaspoons (3 g) ground coriander, ¾ teaspoon (1.5 g) ground cumin and ¾ teaspoon (1.5 g) ground fennel. Skip the dry-toasting step and blend the powders in with the aromatics. Ground spices can taste more quickly toasted or scorched, so keep the frying heat low.

Adjust the aromatic balance: Some Malaysian-style curry pastes include more turmeric, while others lean on extra lemongrass, ginger or chili. You can add up to 1 additional tablespoon (15 g) chopped turmeric or 1 extra tablespoon (10 g) chopped ginger. Make one change at a time so the galangal, lemongrass and spice notes remain distinguishable.

Storage and Reheating

Cool the paste promptly and refrigerate it within 2 hours of cooking in a clean, airtight container. For best quality and a conservative home-storage window, use it within 3–4 days. Always scoop it out with a clean spoon, and do not leave the container sitting at room temperature while you cook. If you will not use the batch within that time, freeze it instead.

For easy portions, spoon the cooled paste into an ice-cube tray or small freezer-safe containers, freeze until firm, then transfer the portions to a labeled freezer bag. Use frozen paste within 3 months for best flavor. Thaw a portion overnight in the refrigerator or add it directly to a pan over low heat, stirring until loosened before adding the rest of your curry ingredients. Do not thaw it on the counter.

If you are storing a finished curry made with this paste, refrigerate it within 2 hours and use it within 3–4 days. Reheat only the amount you plan to eat, stirring so it heats evenly; leftovers should reach 165°F (74°C) throughout. The paste itself is a cooking ingredient, so it does not need to be served on its own.

Frequently Asked Questions

Is Malaysian curry paste the same as curry powder?

No. This rempah is a wet paste made from fresh aromatics, chilies, spices and oil, while curry powder is a dry spice blend. The paste develops its flavor as it fries and contributes moisture and body to a curry. A dry powder can season a dish, but it will not provide the same lemongrass, shallot and galangal base.

Can I make this paste without a food processor?

Yes. A mortar and pestle will work, though it takes more time and effort. Pound the soaked chilies and spices first, then add the shallots, garlic, lemongrass, galangal, turmeric, ginger and candlenuts in batches. Aim for an even paste rather than perfectly silky smoothness; finely chopping the aromatics before pounding makes the job easier.

Where can I find galangal, belacan and candlenuts?

Availability varies between Coles stores and regions. Check the international or Asian-food aisle for belacan and dried chilies, and look in larger supermarkets or Asian grocers for fresh galangal and candlenuts. Frozen galangal is a useful option if fresh is unavailable. Use the substitutions in the Tips section if you cannot source the traditional ingredients.

How much paste should I use in a curry?

Start with about 2–3 tablespoons (30–45 ml) for a curry serving four, then adjust after the paste has fried and the liquid ingredients have been added. Use the lower amount for a milder curry or when the paste is especially hot. A curry with a lot of coconut milk, vegetables or stock may need more seasoning, but add paste gradually so the salt and chili do not become overwhelming.

Can I use the paste without frying it first?

It is best to fry it in oil before adding coconut milk, stock or other wet ingredients. This cooks the raw aromatics and mellows the flavor, while allowing the spices to become fragrant. If you add the paste straight into a pot of liquid, the curry can taste sharper and less rounded. Stir frequently and keep the pan at medium-low heat to prevent scorching.

Why does my curry paste look oily?

A little oil separating at the edges is expected and is a useful sign that the paste has cooked down. If there is a large pool, the oil may simply have separated during cooling; stir it back in or spoon off a small amount if you prefer. If the paste is dry, crumbly or sticking before it smells cooked, lower the heat and add a teaspoon of water at a time while stirring.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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