Hurry for a Red Malaysian Curry at Patrick's

To help readers celebrate National Curry Week (October 7-13), head chef at Patrick’s Restaurant Chris Howard is sharing his secrets for the perfect Red Malaysian Curry.

Red Malaysian Curry (Serves 6-8)


  • 2 onions sliced
  • 3 red peppers chopped
  • 4 lemon grass sticks
  • 70g ginger chopped
  • ½ tsp turmeric
  • 2 tsp  ground coriander
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 3 red chilies deseeded
  • 8 cloves garlic chopped
  • 150g coconut milk powder
  • 1 tsp shrimp paste
  • 125ml Thai fish sauce
  • 5 lime leaves
  • 2 tbsp chopped coriander
  • 2 tsp paprika
  • 2 tsp tomato paste
  • 3 tbsp peanuts
  • 1 litre of water


  1. Fry the onions, peppers, ginger, garlic, lemongrass and chilies in a little sunflower or sesame oil until they begin to soften
  2. Add all the spices, lime leaves, shrimp paste and tomato paste and fry for five minutes
  3. Add the fish sauce, water and coconut milk powder
  4. Bring to the boil
  5. Simmer for about 20 minutes, until the liquid gets slightly thicker
  6. Add the peanuts and fresh coriander
  7. Remove from the heat and blend with either a hand blender which is best or a food processer
  8. Serve immediately with your choice of chicken, prawn or beef and steamed jasmine rice.