5.0 from 3 votes
Ayam Masak Merah (Malaysian Chicken in Spicy Tomato Sauce)
This vibrant, fragrant curry from Malaysia is bursting with South East Asian personality. A rich, tangy and spicy sauce coats juicy chicken. It's intensely flavourful and authentically delicious.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 621 kcal
Course:
Main Course
Cuisine:
Malaysian
Ingredients
For the paste (rempah)
- 10 dried chillies
- 5 candlenuts (or macadamia nuts)
- 2 lices ginger
- 1 lices galangal
- 3 garlic cloves
- 1 tsp shrimp paste
- 1 cup shallots (sliced)
- 1 tsp sugar
For the curry
- 4 tbsp coconut oil (or vegetable oil)
- 1½ cups coconut milk
- 2.2 lb chicken thighs (boneless/skinless - cut into chunks)
- 10 kaffir lime leaves
- 2 lemongrass stalks (trimmed to about 6" and lightly bruised at white end)
- 1 tsp salt
- 1 cup tomato pulp (passata)
- 1 tbsp tamarind pulp
- Cilantro for garnish
Instructions
To make the paste (rempah)
- Soak the red chillies for 10 minutes in 1/2 cup just boiled water, then drain.Add them to a food processor with all the other paste ingredients and blend until smooth. Alternatively, use a stick blender to blend them together.----You can also pound until smooth in a pestle and mortar, starting with the chillies, galangal and ginger then shallots, candlenuts, garlic, shrimp paste and sugar one by one.
Cup of Yum
To make the curry
- In a wok or saucepan, heat the oil until hot then add the curry paste along with half the coconut milk. Fry for 5 minutes until the raw onion smell is gone. Add the chicken, lime leaves, lemongrass and salt and cook for a further 5 minutes.
- Add the tomato, remaining coconut milk and 1 cup of water and bring to a simmer. Reduce the heat to low and simmer gently for 30 more minutes until the chicken is cooked through and the sauce is thick and creamy. Add a little water if the sauce thickens too much.
- Stir in the tamarind pulp and simmer for 1 minute.
- Remove from he heat and serve, scattered with cilantro with lots of fluffy jasmine rice.
Notes
- Better flavour
- Alternative suggestions
- Storage
- Make a day ahead - the flavour is even better once it's sat in the fridge for 24 hours. Trust me!
- Store bought curry paste - Thai red curry paste makes for a great alternative to blending your own. They have a similar taste profile so if you're short on time, this is a good option.
- Stir-in additions - At the end you can stir in some fresh tomatoes to accentuate the red colour and give a burst of freshness. Be sure to also squeeze over some fresh lime too to bring a pop of zing.
- Make it a seafood recipe - Instead of chicken, try shrimp/prawns or fish. When the sauce has been simmering for 20 minutes, add the seafood and cook for 5-10 minutes until cooked through.
- Freezing - This curry freezes well, simply portion up and cook for 5-7 minutes in the microwave from frozen or until piping hot. Serve with rice or Indian bread. The curry will stay good for 3-4 months in the freezer.
- Refrigeration - The curry will be good in the fridge for 3-4 days.
Nutrition Information
Calories
621kcal
(31%)
Carbohydrates
16g
(5%)
Protein
31g
(62%)
Fat
50g
(77%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
172mg
(57%)
Sodium
612mg
(26%)
Potassium
776mg
(22%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
440IU
(9%)
Vitamin C
8mg
(9%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 621
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 50g | 77% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 612mg | 26% |
| Potassium | 776mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.