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Malaysian Curry

Malaysian Curry

This dish is popular in the Kelantan state of Malaysia

Serves 8-10 people


Curry Paste

  • 1 fresh ginger root, shredded
  • 3 cloves garlic
  • 1 big red onion, thinly sliced
  • 1 heaping tbsp curry powder

Curry Dish

  • 1 fresh ginger root, shredded
  • 3 cloves garlic
  • 1/2 red onion, thinly sliced
  • 20 curry leaves
  • 15 cardamom pods
  • 15 cloves
  • 1 cinnamon stick
  • 3 star anise
  • 2 tbsp of red chili paste
  • 2 tbsp tamarind paste
  • 6 tbsp cooking oil (palm, coconut, vegetable)
  • 1 tomato, quartered
  • 5 potatoes, cut into wedges
  • 1 whole chicken, broken down (for vegetarians, substitute chick peas)
  • 1 cup coconut milk
  • 2 cups water
  • Rock salt to taste


  1. Make curry paste by combining all ingredients in a blender with enough water to blend. Set aside for use later.
  2. Heat the oil in the wok. Add in the cardamon, star anise, cloves, cinnamon, and ginger. 
  3. Add the garlic, onion, and curry leaves.
  4. When the onion has started to brown, add in the chili paste and mix thoroughly.
  5. Add in the curry paste and stir.
  6. In a small bowl, combine tamarind paste with 4 tbsp water and mix until combined. Pour half of this liquid into the wok and stir.
  7. After two minutes, add in the potatoes and chicken/chick peas. 
  8. Add in half of the coconut milk and 2 cups of water. Let simmer on low heat for 30 minutes.
  9. Add in the rest of the coconut milk, tamarind, and the tomatoes. Serve with rice.
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