Malay Curry Paste Food

MALAY CURRY WITH BEEF OR LAMB

Malay Curry With Beef or Lamb image

Make and share this Malay Curry With Beef or Lamb recipe from Food.com.

Provided by Charmie777

Categories Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon powdered lemon grass
1 teaspoon paprika
1/4 teaspoon ground red pepper
1/2 teaspoon turmeric (cayenne)
1 teaspoon flaked coconut, ground to a powder
1 large onion, peeled and roughly chopped
6 garlic cloves
1 -6 fresh hot pepper (to taste)
1 red bell pepper, seeded 2-inch cube
1 tablespoon fresh ginger (to taste)
6 tablespoons ghee or 6 tablespoons vegetable oil
1 1/2 lbs lean lamb or 1 1/2 lbs beef, cubed
1/3-1/2 cup milk
1/2 cup coconut cream
3 tablespoons flaked coconut
2 tablespoons tamarind paste

Steps:

Add enough water to the spices to make a stiff paste, then let stand for a few minutes.
Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.
Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes.
Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.
Meanwhile heat the milk with the coconut cream.
Halfway through the cooking of the casserole, add the coconut cream, flaked coconut, and tamarind puree to the dish. Stir, and add water or stock if it needs it.

Nutrition Facts : Calories 635.6, Fat 38.2, SaturatedFat 23.9, Cholesterol 161.2, Sodium 171.2, Carbohydrate 34.9, Fiber 3, Sugar 26.4, Protein 38.8

MALAYSIAN CHICKEN CURRY

Malaysian Chicken Curry image

This spicy and delicious recipe is absolutely incredible. It is so tasty but not recommended for youngsters. I recommend this recipe to impress visitors or your family. Serve with Jasmati® rice topped with cilantro.

Provided by christinereichard

Categories World Cuisine Recipes Asian Malaysian

Time 1h26m

Yield 8

Number Of Ingredients 19

Ingredients

8 shallots, roughly chopped
6 hot chile peppers, roughly chopped
8 stalks lemongrass, smashed and cut into 1-inch pieces
½ cup chopped almonds, or to taste
1 small bunch fresh cilantro, roughly chopped
8 cloves garlic, roughly chopped
1 (1 inch) piece ginger, peeled and roughly chopped
2 tablespoons peanut oil
3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon peanut oil, or more as needed
1 onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
1 orange bell pepper, cut into 1-inch chunks
1 cup halved snow peas
1 large carrot, cut into matchsticks
2 (14 ounce) cans coconut milk
1 teaspoon white sugar
1 teaspoon salt

Steps:

Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 29.2 g, Cholesterol 102.6 mg, Fat 42 g, Fiber 4.7 g, Protein 36 g, SaturatedFat 22.9 g, Sodium 409.6 mg, Sugar 7.4 g

MALAYSIAN CHICKEN CURRY

Malaysian Chicken Curry image

One of my favourite Gordon Ramsey F-Word recipes. Easy to make and can be made as hot or mild as you like!

Provided by marlow1

Time 1h

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

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