Malaysian Chicken Curry Paste — 1 kg Batch

Instructions

1. 1

   Prepare aromatics: If using dried chillies, soak them in hot water until pliable, then drain. Peel and roughly chop all fresh ingredients so they blend evenly.

2. 2

   Toast whole spices: In a dry skillet over medium heat, toast the fennel seeds briefly until fragrant, then grind or leave whole to add to the blender.

3. 3

   Blend in batches: Working in a sturdy blender or food processor, add onions, shallots, garlic, ginger, galangal, lemongrass, fresh chillies, turmeric root (or powder), ground coriander, cumin, toasted fennel, shrimp paste (if using), oil, and salt. Pulse and blend, scraping down sides, until you have a smooth, thick paste. Add a little water or more oil, tablespoons at a time, only if needed to help the blades move.

4. 4

   Adjust texture: The final paste should be cohesive and spreadable — like a thick, wet dough. Aim for about 1 kg finished weight; small variations are fine.

5. 5

   Portion and store: Spoon into ice cube trays or small freezer-safe containers (2–3 tbsp portions are handy), or freeze in 250 g blocks. Keep refrigerated up to 1 week or frozen up to 3 months.

6. 6

   Use in curry: For a 1 kg chicken curry, use about 200–250 g of this paste (adjust to taste). Sauté the paste in oil until fragrant and oil separates before adding chicken and liquids — that step unlocks the magic.