Gordon Ramsay Malaysian Curry Recipe – A Bold & Flavorful Dish

Gordon Ramsay’s Malaysian curry is a rich, aromatic dish packed with spices, coconut milk, and tender meat. Inspired by traditional Malaysian flavors, this curry combines a fragrant spice paste with slow-cooked chicken or beef, resulting in a deep, complex taste. Whether you’re a fan of bold curries or looking to try something new, this dish delivers an authentic Southeast Asian experience right in your kitchen.

What is Gordon Ramsay’s Malaysian Curry?

Gordon Ramsay’s Malaysian curry is a spice-infused coconut curry that blends lemongrass, ginger, garlic, turmeric, chili, and coconut milk to create a creamy, rich sauce. Typically made with chicken, beef, or lamb, this dish is slow-cooked to develop layers of flavor, making it a comforting yet bold meal.

Other Gordon Ramsay Recipes

• Gordon Ramsay Chicken Casserole
• Gordon Ramsay’s Chicken Breast
• Gordon Ramsay Potatoes Dauphinoise
• Gordon Ramsay Lamb Chop

Reasons to Try Gordon Ramsay’s Malaysian Curry

• Authentic Southeast Asian Flavors – A perfect blend of spices and coconut milk.
• Rich & Creamy Texture – Slow cooking allows the flavors to develop beautifully.
• Perfectly Balanced Spice – A mix of heat, sweetness, and savory depth.
• Customizable with Different Proteins – Works well with chicken, beef, or tofu.
• One-Pot Dish – Easy to cook with minimal cleanup.

Ingredients Needed to Make Gordon Ramsay’s Malaysian Curry

• For the spice paste:
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 stalk lemongrass, finely chopped
  • 2 dried red chilies, soaked and chopped
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to taste)
• For the curry:
  • 1 lb (450g) chicken thighs or beef, cut into chunks
  • 1 onion, finely chopped
  • 1 tbsp curry powder
  • 1 cup coconut milk
  • 1 cup chicken or beef broth
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 2 kaffir lime leaves (optional)
  • ½ cup potatoes, diced (optional)
  • Salt and black pepper (to taste)
• For garnish:
  • Fresh cilantro, chopped
  • Sliced red chilies
  • Lime wedges

Instructions to Prepare Gordon Ramsay’s Malaysian Curry

1. Make the spice paste – Blend garlic, ginger, lemongrass, soaked chilies, turmeric, coriander, cumin, and chili powder into a smooth paste.
2. Sauté the paste – Heat oil in a pan and fry the spice paste for 2-3 minutes until fragrant.
3. Cook the onions and meat – Add chopped onions and cook until soft. Then, add chicken or beef and sear until browned.
4. Add curry powder and liquid ingredients – Stir in curry powder, coconut milk, broth, soy sauce, and brown sugar. Mix well.
5. Simmer to develop flavors – Add kaffir lime leaves and potatoes (if using). Let simmer for 30-40 minutes until meat is tender.
6. Season and adjust flavors – Taste and adjust salt, pepper, or spice level as needed.
7. Garnish and serve – Sprinkle with fresh cilantro, sliced chilies, and a squeeze of lime.

What Goes Well With Gordon Ramsay’s Malaysian Curry

• Serve with jasmine rice – Fluffy rice balances the rich curry.
• Pair with roti or naan – Perfect for scooping up the flavorful sauce.
• Enjoy with a fresh cucumber salad – Helps cool down the heat.
• Add a side of stir-fried vegetables to complement the curry’s bold flavors.
• Pair with a glass of coconut water – It enhances the tropical flavors.
• Top with crushed peanuts – Adds a crunchy texture.

Key Tips for Making Gordon Ramsay’s Malaysian Curry

• Use fresh ingredients for the best flavor – Lemongrass, ginger, and garlic should be fresh for a more aromatic spice paste.
• Sear the meat before simmering – Helps lock in the juices and develop a richer taste.
• Simmer low and slow – This allows the flavors to deepen and the meat to become tender.
• Adjust spice levels – Add more chili for extra heat or coconut milk to mellow it out.
• Use full-fat coconut milk – Creates a creamier, richer sauce.
• Let it rest before serving – Sitting for a few minutes helps the flavors meld.
• Pair with fresh herbs – Cilantro or Thai basil adds an extra layer of aroma.

Creative Variations of Gordon Ramsay’s Malaysian Curry

• Vegan version with tofu – Replace meat with firm tofu and use vegetable broth.
• Seafood twist with shrimp – Swap chicken for shrimp and cook for just 5 minutes.
• Extra creamy with cashews – Blend cashews into the curry for added richness.
• Spicy version with extra chilies – Use bird’s eye chilies for more heat.
• Coconut-free version with yogurt – Replace coconut milk with Greek yogurt for a tangy twist.
• Tamarind-infused for more tang – Add 1 tbsp tamarind paste for a slightly sour flavor.

Storage Guidelines for Gordon Ramsay’s Malaysian Curry

• Refrigerate properly for freshness – Store in an airtight container for up to 3 days.
• Freeze for longer storage – Freeze in portions for up to 2 months.
• Thaw overnight before reheating – Let the curry defrost in the fridge before reheating.

Reheating Tips for Gordon Ramsay’s Malaysian Curry

• Reheat on the stovetop for best results – Warm over medium heat, adding a little water or broth if needed.
• Use the microwave for convenience – Heat in 30-second intervals, stirring between each to ensure even heating.
• Avoid boiling the curry – Overheating can cause the coconut milk to separate.
• Let it sit before serving – This allows the flavors to come together after reheating.

FAQs

What is the key to making an authentic Malaysian curry?

The key to making an authentic Malaysian curry is using a well-balanced spice paste with fresh ingredients like lemongrass, ginger, garlic, and dried chilies. Slow-cooking the curry allows the flavors to develop, while coconut milk adds richness and depth to the dish.

Can I make Gordon Ramsay’s Malaysian curry without coconut milk?

Yes, you can make this curry without coconut milk by substituting it with Greek yogurt, cashew cream, or extra broth. However, coconut milk gives the dish its signature creamy texture and mild sweetness, so consider using a light coconut milk alternative for a similar taste.

What protein works best for Malaysian curry?

Malaysian curry works best with chicken thighs, beef, or lamb, as they remain tender when slow-cooked. Seafood like shrimp can also be used but should be added towards the end of cooking to prevent overcooking. Tofu and chickpeas are great options for a vegetarian version.

How can I thicken Malaysian curry?

To thicken Malaysian curry, let it simmer uncovered for the last 10-15 minutes, allowing excess liquid to reduce. You can also blend some cooked potatoes into the sauce or add a cornstarch slurry (1 tsp cornstarch mixed with water) for extra thickness.

Final Words

Gordon Ramsay’s Malaysian curry is a rich, aromatic, and deeply flavorful dish that brings the authentic taste of Southeast Asia to your table. Whether served with steamed rice, roti, or fresh herbs, this curry is bold, comforting, and incredibly satisfying. Try it today and bring restaurant-quality flavors to your home kitchen!

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