Malaysian-Style Curry Powder for Meat

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Preparation info
  • Makes about

    ¾ cup

    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Paprika, made from a dried chili pepper, stands in for a hard-to-find Malaysian mild chili in this recipe. Red chilies play a dominant role in this curry, marrying with coriander to elevate rich meat flavors. Cinnamon, anise, cardamom, and other sweet spices are indigenous to the Malay peninsula, which has been one of the world’s most important spice growing areas for centuries.