For those of us in Malaysia who grew up in households where curry recipes were treated with pride and mouth-watering curries were a weekly treat, there's sure to be a time in the past where we asked our grandparents or parents how to make a good curry. And the answer would the same every time: to make a good curry, you've got to slave over the stove, make it from scratch. Which wouldn't be a problem, if we had time to begin with, or perhaps if we were blessed with "kung-fu" cooking skills, or as some might call it, "wok-fu"! In today's fast-paced world, most of us lack both. So, is there any hope for us if we want to enjoy a nice curry at home that takes only minutes to prepare and cook?
The answer? Curry Paste!
Khimyan Curry has a wide-range of curry pastes, each one created after a specific curry dish and each one made from a time-honored family recipe. We use high-quality natural ingredients as our raw material and blend them together using our secret process, creating the curry pastes which you enjoy and offer you an authentic curry experience.
When you use Khimyan Curry, you'll only be enjoying real curry and ingredient. And because we love seeing new recipes from the foodie community, so if you've got a recipe that uses any of our curry pastes, please do share it with us. In return, we'll reward you with a mystery gift for your contributions. And we definitely can't wait to try your recipes!
Below is a collection of curry recipes from us to you. We wish you happy cooking!
Vegetarian Curry Recipes
The first thing you'll notice about the mixed vegetable curry recipe is that it offers a lot of bright colors, and that's because the vegetables involved are so colorful! We've got a good mix of vegetables: pepper/capsicum, eggplant, long bean, okra and mushroom. This is a great recipe for a vegetarian curry lover, as the Khimyan Curry's Paste for Vegetarian Curry is made with vegetarians in mind - there is no garlic and onion in the paste.
When it comes to the carbs for this curry, I love serving it with either rice or yellow noodle. They absorb the flavor well and with the curry, make a truly satisfying meal. Maybe you'll have the perfect to enjoy your version of the mixed vegetable curry recipe.
P/s: If you want something texture, feel free to to add the vegetarian meat substitute to the recipe. I suggest using vegetarian fish fillet - you can deep-fry the fish fillet in a saucepan before adding it into the curry. It will add some extra crunch to the curry.
Curry Recipes for Snack
The literal translation of Roti Jala is “net pancake” in Malay. It a beautiful name in English – lace pancake, which derives from the delicate, lace-like texture and appearance of the pancake. These lacy and net-like pancakes are very popular to be found at the pasar malam (a.k.a night market) or during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered. With this Roti Jala Recipe, and the right techniques and tools, you can make fresh and healthy low fat Roti Jala to rival anything you could find outside. And as you control the ingredients, you can customise it to suit your style.
For the batter section of this Roti Jala recipe we will use a low fat milk. The most challenging part of the Roti Jala recipe is to make the into a lacy net with lightning speed to prevent the crepe from being burnt.These lacy and net-like pancakes are very popular during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered.
No Roti Jala is complete without curries, not only it looks seductive on a plate, they are addictive when used to mop up curry sauce too! So, in this recipe we whipped up some Chicken Curry that made with Khimyan Curry's Paste for Chicken Curry but you can also serve Roti Jala with Rendang Curry or Seafood Curry.
Fish Ball Curry is a very famous street food in most Asian cities, with different countries having regional variations in the taste of the curry soup. This fish ball curry recipe that we've featured here actually has a Malaysian curry flavor to it. This fish ball curry is much spicier, starchier and more flavorsome in taste compared to its Mainland Chinese counterpart.
I trust that many of you with just one look at our amazing fish ball curry recipe, most probably you'll be able to make a delicious treat for yourself within minutes - it's that easy and quick!
Fish balls are basically pounded fish formed into a ball-like shape. You aren't limited to fish balls: in most Asian food stores, in the frozen section, you can find beef balls, crab balls, shrimp balls, cheese balls and so on. Heat up the Khimyan Curry's Paste for Seafood Curry then just add these balls into curry soup , and you're ready to have a good meal in just minutes. If you prefer a milder and sweeter taste to your curry fish ball dish, add a bit more water and coconut milk or full-cream milk to the curry.
The Portuguese had a hand in creating the curry puff – they brought them over to Malaysia the early 1500s. These were called empanadas, and were basically stuffed pastries; the dough for the pastry was folded neatly around the filling, and the filling usually consisted of ground, minced or diced meat and vegetables. Empanadas are still being enjoyed today in many Latin American and South European countries.
And what do food-loving people do when they are introduced to a new food? They create their own version, using local ingredients for that extra touch of freshness and familiarity. And thus was born the delicious snack known simply as the curry puff.
As you’ve probably guessed by now, the contents inside a curry puff is .... Curry. You might be wondering how a puff pastry is able to hold all that curry in without getting soggy – the trick here is that the curry inside the curry puff has been thickened, so much so that it almost becomes a sort of savory curry paste. When you sink your teeth into a curry puff and the crispy pastry breaks open, your taste buds will be greeted by a spicy zing as the curry slowly rolls around in your mouth.
Traditionally, the content inside the curry puff has been Chicken Curry, although Rendang Curry comes a close second. However, innovative entrepreneurs and cooks have tried their hands at alternative fillings as well, with marked favorites being Chicken with Kapitan Curry and Tuna with Seafood Curry.
Curry puffs are a popular snack food in Malaysia and Singapore alike. You can find them being sold in bakeries, pastry shops, cafes, coffee shops and also by many a street vendor. They are the perfect accompaniment to a nice cup of tea, which is probably one of the reasons why Malaysians and Singaporeans seem to enjoy two tea sessions a day!
Curry Recipes for Chicken
By Boxing Day if you’re after a little inspiration for your leftover roast Turkey, we suggest you try to cook it with Khimyan Curry's Paste for Chicken Curry. You can't go wrong with this scrumptious curry recipe for using up leftover turkey because it tastes so good and which I think it's worth making from scratch, even when you haven't got leftover meat. Because of this I have make sure the recipe works with both cooked and raw turkey. If you're using cooked meat for a leftover turkey curry, simply shred any meat into the curry gravy and heat through thoroughly. Once you've made this tasty twist on a classic Malaysian style curry recipe, you'll ask for more, plus it's so flavoursome!
What's better in this Turkey Curry is that you can also add in chunks of cooked ham or leftover veg like roast potatoes and carrots. Alongside with coconut milk and crushed pineapple there's plenty of flavors in this stew. And it's pretty easy to make too - the whole thing including the rice you probably want to serve it with, though I could imagine it over leftover stuffing takes less than 40 minutes, not much longer than making sandwiches.
Rendang is a very popular dish in many Southeast Asian countries, especially in Malaysia we usually serves Rendang Chicken during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya.
Traditional rendang is dry, during which the meat is slow cooked until the liquid completely evaporated and the remaining rendang broth is usually darker. This Rendang Chicken Curry we are featuring here is a Malaysian style, more accurately identified as 'kalio' (wet rendang) which means the coconut milk has not completely evaporated; it has a light golden brown color and can be likened to a caramelised version of curry.
You can make this curry dish very easily with the help of the ready to cook curry paste. In this recipe, we are suggesting to cook your Rendang Chicken with Khimyan Curry's Paste for Rendang Chicken Curry, it's an
intensely fragrant ginger-chilli paste that is pass down from our grandparent.
Kapitan Chicken Curry is a delicious Nyonya dish, distinctly flavoured using tamarind juice, candlenut, fresh turmeric root and belacan (shrimp paste), and among other ingredients. In case that you don't know yet, Nyonya cooking mixes the cooking styles and ingredients of the Chinese and Malay communities in Malaysia, coming up with a cuisine that features strongly in the Malaysian culinary landscape.
It bears some similarity to your typical chicken curry, but the broth of Nyonya Kapitan Chicken Curry is a little bit more on the red side due to using more chillies. And because more chillies are used, the curry is spicier and has a stronger flavor to it. This makes it a perfect dip for plain toast or buns; sure, using curry as a dip might be seen as a little bit old-fashioned, but it's still an enjoyable pastime to many of us in Malaysia and Singapore.
Of course, like with any curry, you're not stuck with one set of ingredients. Instead of chicken, you can use beef, mutton or even pork as the main protein. Or perhaps you love potato, carrot and tomato? Why not add them in, and cook it with Khimyan Curry's Paste for Kapitan Chicken Curry. You'll love this curry dish! Best served hot with plain rice.
In today's fast-paced world, a lot of us just don't have a lot of time to spend in the kitchen, especially on hectic weekdays. But you know what? Maybe we don't have to. Maybe we can make great chicken curry a lot faster than my mom used to make. Khimyan Curry's Paste for Chicken Curry cuts down several hours' of work down to just 30 minutes. Yes. 30 minutes is all you need before you're enjoying a hearty and satisfying chicken curry.
How does this chicken curry taste? Well, according to my native Indian friends, our chicken curry recipe has a strong Southern Indian flavour to it, with some subtle mixture of Malay and Chinese influence in the ingredients. The spicy taste of this fantastic chicken curry is something you're not going to find elsewhere - it's an authentic Malaysian curry. For me, the interesting part of this curry chicken recipe is that, even though you're using our curry paste, you can play around with the recipe so that it suits your taste or craving. If you like it Indian-style, just follow the recipe provided. If you're after a milder Chinese curry style, you can add a bit more coconut milk; it will give the curry a sweet taste, as well as cutting down on the spiciness a tad. You can call it Coconut Chicken Curry. If you like the curry thick and flavorful, you can reduce the quantity of water used to make the curry more concentrated. If you're the health-conscious type, use low-fat milk instead of coconut milk. It's your chicken curry and it's all about giving you options so you can make it suit your taste.
When it comes to enjoying chicken curry, you can do it in a variety of ways. The Chinese love to eat it with rice and noodles. I like to use it as a spicy pasta sauce (you can try that!) The Indians love to eat it with Roti Canai, a savoury flatbread - this is a very popular way to eat chicken curry in Malaysia and Singapore. There is also a Malay snack known as a 'curry puff', a very popular afternoon snack in both Malaysian and Singapore. It's a type of pastry, very similar to the Empanada eaten in Latin America in the sense that it's stuffed, and in the curry puff's case, stuffed with a thick chicken curry. When you bite into the crispy pastry, the spicy chicken curry inside slowly drips into your mouth....are you drooling yet?
Curry Recipes for Seafood (Fish, Shrimp, Calamari, Shellfish)
I have a hate-love relationship toward crab - I love it's tender and juicy meat but at the same time I extremely hate to spend so much time just to crack it open. But If you are a person into crabs a lot, then you ought to try this Malaysian (and Singaporean too) most favorite Curry Crab recipe. Get your fishmonger to prepare the crabs, discard the hard shell and reserve the tomalley. While this dish is traditionally prepared with green mud crab in Malaysia, we used a 5kg Dungeness crab. If you can’t find green mud crab or Dungeness crab in your area, you can always use another crab like the stone crab or blue crab. The coconut milk give quite a riches to this dish but it blends so well with the crabs and rest of the ingredients in Khimyan Curry's Paste for Seafood Curry such as curry leaves, curry powder, garlic, ginger, star anise, cinnamon, green chilies, and chili powder. The result? A curry crab full of flavor bomb that loved by a lot of foodie.
A big thank you goes to my Aunt who came up with this mouth-watering steamed fish with tom yum and who is kind enough to share it with family and friends (and of course, me!). Her story goes like this: She was preparing dinner in the kitchen one day when she discovered some leftover Khimyan Curry's Paste for Tom Yum Soup in the refrigerator. She also had a big white fish in the refrigerator, so naturally, her quick mind though: why not combine the two? And that's how she came up with the idea to steam the fish with the Tom Yum paste. She had never cooked such a dish before, but due to her cooking skills, she came up with a recipe that does all the ingredients proud.
And as you'd probably expect, the dish came out well. Very well, in fact. The spicy, sour taste and aroma on the fresh white steam fish made drove her hungry family wild as soon as it was placed on the table. Let's just say that there were no leftovers! My Aunt then proceeded to share her recipe with her sisters, friends and neighbors. They were very excited and enthusiastic about the recipe because it was easy and quick. In fact, it took less than 25 minutes to prepare!
And when it came to the preparation, all you needed to do was make sure you descale and clean the fish properly, then you spread some Khimyan Curry's Paste for Tom Yum Soup on the fish, garnish it with some vegetables and then proceed to steam it. And just like that, you've got a delicious and incredibly taste steam fish ready for you in just a few minutes. enjoy this dish with friends and family - they'll thank you for it!
This Malaysian style Hot and Sour Seafood Tom Yum Soup recipe will be one that you'll want to use over and over again. Tom Yum soup is a one of the most popular dishes in Southeast Asia. Due to the combination of herbs and spices we've used in our paste, our Seafood Tom Yum soup is less spicy and a tad bit more sour.
I'm gonna share with you the alternative and easier way to enjoy Tom Yum Soup. The first more common option is to cook it with noodles, and a variety of other ingredients like chicken, cuttlefish, mushroom, fish fillets and shelled seafood, just to name a few. Here in Penang, hawkers that sell Tom Yum noodle soup normally would have all these ingredients ready on flat trays or plates and when you step up to them and tell them you want a Tom Yum Noodle Soup, they'll ask you which ingredients you want to have in your soup. You make the selection and voila, they'll cook all those ingredients on the spot and add them to the noodle soup for you.
The second option is really more for people like me, who have very limited time to make a meal what more to eat one. All I do is replace the flavoring for my instant cup noodles with Khimyan Curry's Paste for Tom Yum Soup and I've got a cup of instant noodles with a stronger and spicier taste. Throw in a few sausage slices, some slices of ham and an egg on top of the tom yum soup and you've got yourself a meal that took mere minutes to prepare.
This Assam Fish Curry recipe has a lot of South Indian flavor - it's a little bit salty and starchy, and the soup has got a lot of flavor going for it. It's got just the right blend of spices for an all-authentic Malaysian-style fish head curry. This is one of the most sought-after dishes by Malaysian curry lovers. And the best part, you can cook it in a very easy and quick way at home with Khimyan Curry's Paste for Seafood Curry.
Just like when you're using any Nyor Nyar brand curry paste in your favourite recipes, it's all about options: you can make changes to the recipe to suit your needs. If you want to sink your teeth into a nice, fresh fish head, all you have to do is add one to the recipe, creating a dish that's perfect for your craving. If fresh squid or shellfish is more your thing, then add them to this recipe. Adding shellfish to this recipe will add a hint of sweetness to the finished dish.
To pull off any good curry fish recipe, you'll need really good fish and that means using the freshest that you've got. Fresh cod makes for the best choice though if you have to depend on frozen fish, then trying getting any white fish with a mild taste to it, ones that only take a few minutes to cook normally. In Malaysia, most people choose to use Ang Sai (Red Lion Fish) for their fish curry.
Here an interesting tidbit: some of the local old folk love to use leftover fish curry as a dip for their toast, similar to how people enjoy toasted baguette slices with savory dip. These old folk tell me they enjoy this snack because the flavors in a good fish head curry intensify overnight. If you're interested enough to try this, you can keep some leftover fish head curry overnight in the fridge and reheat it the next day to see the difference in taste!
Curry Recipes for Noodle & Rice
This Tom Yum fried noodle recipe makes for a quick, easy and totally satisfying meal. Fried noodle is a popular and very common dish in Asia, with each country in the region having so many variants of it. A seafood style fried noodle dish might feature thin, rice vermicelli with calamari and shrimp while a spicier fried noodle dish might feature see-through "glass noodle" with a large dose of chili and a hint of sourness to it - there are as many variations as there are noodles and ingredients!
Our recipe is a fusion between Malaysian and Thai cuisine - The hot and sour Khimyan Curry's Paste for Tom Yum Soup is used to cook and flavored with Malaysian-style fried noodles. The taste is a balance of hot and sour flavors that will leave you wanting more! Like all our other curry recipes, you're free to change or add different ingredients as you like.
As they say in French: Bon Appetit!
What makes sambal fried rice recipe so unique and great? It mixes ingredients and flavors from Malay, Chinese, Indian, and Nyonya cuisine, creating a truly Malaysian dish that's sure to be loved by everyone who tries it. In fact, fried rice can be considered a fast food in Asia - it's very easy to prepare and cook, and, because it uses all natural ingredients, it's healthy for you as well!
When it comes to making good sambal fried rice, make sure you use leftover rice that's been left in the fridge overnight, or at least rice that's been allowed to cool for at least a few hours. You may ask why is this so important? My advise is that the rice becomes firm because cooling it will get rid of excess moisture, which makes it much, much easier to separate and cook when you're making fried rice. If you use freshly-made rice, right from the rice-cooker, you'll get "mushy fried rice" instead.
Khimyan Curry's Sambal Sauce For Vegetable is made according to an old nyonya recipe, and it's one that you won't be able to resist. As many of you may agree, fried rice is not haute-cuisine. In fact, it's a dish that's supposed to be made from leftovers. So feel free to use any leftover ingredients in your fridge: shrimp, chicken, seafood, vegetables and so on. The only suggestion is that they are "dry" - avoid using "wet" ingredients like leftover sauce. The fried rice should always be light and fluffy, never "wet and mushy". Enjoy!
"Curry Laksa" - there's always been a bit of confusion whenever people from Singapore or elsewhere from Malaysia order this dish in Penang. Doing so will almost certainly see them getting served with another dish, "Asam Laksa". The fact is, in Penang, what the rest of Malaysia and Singapore known as "Curry Laksa" we call "Curry Noodle" or "Curry Mee".
Penang Curry Noodle is a dish that's unique to Malaysia and Singapore. How do we determine a good curry noodle? Fresh ingredients are important, but the main thing that elevates a curry noodle into the realm of "really good" is the base soup.
Every hawker has their own recipe to make the curry paste used in the soup. The most famous Curry Noodle hawker in Penang is the Lorong Seratus Tahun Curry Mee (literal translation - 'One Hundred Years Curry Noodle Lane'). The crowds build up faster than ants around spilled honey, and every time you pop by, the seats are always taken. If you happen to be traveling to Penang, try to make time for a good Curry Noodle here - after you've tasted it, you'll agree with me that the waiting time is a small price to pay. It's that good!
Now, here comes the great part. If you're strapped for time, or just want to stay at home for a great meal, then you can make your own Penang Curry Noodle with using our curry paste. It will only take 20 minutes (and maybe even less) to make the base soup and prepare the other ingredients - and then you'll have your own home-made and mouth-watering Penang Curry Noodle.
Another way, which I'm fond of doing myself, is to just replace the flavoring sachet and use the Khimyan Curry's Paste for Penang Curry Noodle when making myself a hot cup of instant noodles.
The secret in making a really good bowl of Penang Chilli Prawn Noodle is in the preparation of the ingredients used to make the soup base. To be considered a lip-smacking, taste-bud satisfying bowl of Penang Chilli Prawn Noodle, you've got to have that delicious prawn-taste infused into the soup, such that it's still lingering in your mouth even after you've slurped the very last drop of soup.
And now, we offer you the Khimyan Curry's Paste for Penang Chilli Prawn Noodle, and the results? Stunning! to say the least. We've received many positive feedback, especially those from Australia, Indonesia and Singapore, who've visited Penang and enjoyed the hawkers' Penang Chilli Prawn Noodle here. And their verdict after making their own with our paste? Almost as perfect as the original version! Many have said it's the next best thing to actually going down to Penang and enjoying one at the hawker stalls.
No secret, really: it's all in the ingredients. We use real shrimp and top quality raw ingredients in our curry pastes - you can't get that great taste with the artificial stuff. And that's our "secret" when it comes to standing out from the rest. Some of the members in our foodie community like to pre-cook the shrimp heads in a pot of water, then add the paste into the broth. That's a really smart thing to do, if you have the time for it. For those who are in need of some fast Penang Chilli Prawn Noodle action, our paste is the only ingredient you'll need to make the soup. When I am craving for a spicier alternative to instant noodles, I'll just make a soup base using our paste, then add plain noodles to it - very little time needed and simply delicious.
Curry Recipes for Vegetable
Sambal Petai is a traditional Malay sambal recipe that's stood the test of time and it's very common in any Malay family in Malaysia and Singapore. 'Petai' is a bean originates in Southeast Asia and has a very distinctive taste and smell, hence the nickname "stink bean". Inside the long twisty Parkia speciosa pods, you’ll find small, oval shaped, flat green beans the size of large almonds. They are quite bitter and are therefore, almost always cooked or served with stronger tasting flavours like dried shrimp or shrimp paste.
The elders believe that it has many nutritional and health benefits, the most important of which, but not scientifically proven, is as a cure for diabetes, relieve constipation, cure hangovers, reduce nausea and heartburn symptoms. Besides, Petai is also known for it's natural energy boost. Along being to have so much health benefits, Petai when cooked with Khimyan Curry's Sambal Sauce for Vegetable, these green pods definitely offering you a great chewiness along being tasty!
Kangkong Sambal or Kangkung Belacan is a popular and beloved traditional Malaysian sambal recipe that's stood the test of time. You find Malaysian eating at any occasion and you can find it at any restaurant serving Malaysian food.
What is sambal?
Sambal is a thick spicy sauce which has belacan in it; belancan is toasted shrimp paste. The other main ingredients in sambal include turmeric, shallot, chilli, onion, calamansi lime (known locally as limau kasturi) and salt and sugar. It is a unique sauce that plays an integral role in many Malay dishes. Sambal sauce can be used to cook vegetables, poultry and seafood. Some cooks love to to add it to fried noodles or fried rice. By using the thick spicy paste, they can really imbue the noodles or rice with a strong shrimpy flavor, not to mention a fiery kick that will be sure to whet your appetite. Sambal recipes are often times a well-kept family secret (just like mine).
Kangkung (also known as water spinach) has the great taste and texture to make it the perfect vegetable to be cooked with sambal. It is a very common dish that is served in most Malaysian families. Khimyan Curry's Sambal Sauce for Vegetable is slightly milder than the usual Malaysian sambal sauce, so it you enjoy your meals the hot and spicy way, you can add 2 or 3 chilies to this recipe.
We want to create a very relaxed and easy-going online community and an environment where everyone can indulge in their love for curry and share their opinions and ideas. We thank you in advance for sharing Khimyan Curry with your friends and family.
curry recipes for chicken
curry recipes for seafood
curry recipes for vegetable
curry recipes for noodle & rice
curry recipes for snack
vegetarian curry recipes