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Malaysian Curry Powder - Salt Free

Malaysian Curry Powder - Salt Free

South East Asian
Taste Adventures:
Seafood, Lamb, Chicken, Beef, Turkey, Vegetable, Egg dishes
Coriander, Chile, Organic Turmeric, Organic Cumin, Fennel Seed, White Pepper, Clove, Cinnamon, Star Anise, Cardamom

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Make a wonderful curry with the taste of Malaysia using this salt free blend. Delicious with lamb, beef, seafood, chicken, turkey, vegetable, egg, and tofu curry dishes. Tastes great with coconut milk. It is salt free. See recipe below to make a creamy and delicious Malaysian shrimp curry!

Malay Shrimp Curry
1lb peeled and de-veined shrimp
2 Tablespoons dry Coconut powder, Unsweetened
2 Tablespoons Coconut Oil
2 teaspoons Fish Sauce
1 heaping Tablespoon Malaysian Curry Powder
2 Shallots, sliced
2 Cloves Garlic, peeled and sliced
2 teaspoons fresh Ginger, peeled and grated
Water to thin the sauce
Optional: 1 stalk Lemon Grass, peeled and finely minced
Optional: 1 teaspoon Tamarind paste or powder, for sourness
Optional: 3 Thai Chiles, or hot chiles of your choice to stir-fry
Cilantro for garnish

Heat the coconut oil over medium high and fry the shallots for 5 minutes until translucent and lightly browned. For extra heat and exotic flavor, add in your chiles and/or minced lemon grass at this point and continue cooking. Add in the garlic and ginger and stir-fry for 2-3 minutes until the raw aroma has cooked out. Next, add the dry coconut powder and the Malaysian Curry Powder and saute for couple minutes to roast the spices, stirring to prevent any sticking or burning. Stir in the shrimp and toss to season and cook them evenly for another two minutes, then add in the fish sauce, a few tablespoons of water, and your optional tamarind, and allow the curry to simmer for about 10 minutes on medium low heat to thicken. Serve with steamed Jasmine rice and garnish with cilantro.

Purchasing Options


Net Wt Container Price Qty
1.1 oz. 1/4 Cup Glass Jar
2.1 oz. 1/2 Cup Glass Jar