Gordon Ramsay Malaysian Curry Recipe

The First Time I Screwed This Up…

I thought I could shortcut it. Just toss some curry powder into coconut milk, simmer some chicken, and call it a day. It smelled great—until I tasted it. Bland. Greasy. No depth.

That’s when I found out what “pecah minyak” really meant. Not just “oil separation”—it’s a rite of passage. And Gordon Ramsay doesn’t skip it. When he made Malaysian curry, I watched him toast his spices like they owed him money. That changed everything.

This isn’t just a stew with curry flavor. It’s an aromatic gauntlet. Spices bloom, chicken braises in flavor, and coconut milk finishes the dish—not smothers it.

Let me show you how to do it right, the last time you’ll ever need to learn it.

Why This Works (And Where Most Go Wrong)

Where most fail:

• They boil the curry like soup instead of building layers
• They skip “pecah minyak”—where flavor peaks
• They add coconut milk too early and flatten the spice base
• They under-toast spices or use old curry powder

Why Ramsay’s version hits:

• Builds from raw aromatics, not premade paste
• Uses dry toasting (pecah minyak) to concentrate flavor
• Holds back coconut milk until the end for richness, not dilution
• Includes whole spices (cinnamon, star anise) for round complexity

Ingredients That Actually Matter

• Shallots + Garlic – These are your base umami and sweetness. Not interchangeable with onions.
• Lemongrass – Gives that citrusy lift; trim the tough ends and bruise the stalk to release oils.
• Ginger – Sharpens the paste and supports the heat.
• Dried Red Chiles + Thai Chiles – Heat and earthiness; Thai chiles for extra fire.
• Malaysian Curry Powder – Get the real deal. Not generic “curry powder”—it’s heavier on fennel, cumin, and star anise.
• Cinnamon Stick + Star Anise – These aren’t optional. They’re your base notes.
• Curry Leaves – Deepens the savory profile. Fresh is best, frozen works.
• Bone-in Chicken – Flavor insurance. Thighs + drumsticks won’t dry out.
• Coconut Milk – Full-fat only. Add at the end for richness without breaking.

How To Make Gordon Ramsay Malaysian Chicken Curry

Start by blending the shallots, garlic, lemongrass, ginger, and chiles into a smooth paste. You’re not looking for chunkiness—this needs to coat chicken like paint.

Heat your oil in a deep pot. Medium heat. Add the paste and stir-fry until the kitchen smells like it owes you dinner. 6–8 minutes minimum. Watch the paste darken and stick. Add a splash of water if it catches too quickly.

Now the pecah minyak moment: stir in curry powder, chile powder, and salt. You’re not just seasoning—you’re frying the spices until they separate. Look for the oil to rise and glisten. 3–5 minutes of constant scraping and patience.

Once it hits, toss in the cinnamon stick, star anise, curry leaves, and chicken. Stir to coat—no bare chicken should be visible. Cover with water just enough to submerge. Simmer, lid on, 10 minutes.

Add the potatoes. Keep simmering—25 to 30 minutes. Don’t rush. The liquid should reduce slightly, and the chicken should feel tender under a spoon.

Only when that’s done, stir in the coconut milk. Let it bubble 2–3 minutes. Don’t let it boil hard—it should hug the sauce, not curdle it.

Salt check. Serve hot.

What Gordon Ramsay Says About This Dish

“If you don’t toast your curry paste properly, it’ll taste raw. Bland. You’ve got to develop those flavors.”
He’s right. I once undercooked the paste and the whole curry tasted like boiled spice water.

“Coconut milk should finish the dish, not cook it.”
When I added it too early, the fat separated and muted the heat. Rookie move.

“Aromatic base is everything. Shallots, garlic, ginger—you have to sweat them out properly.”
I tried skipping the blender and chopping rough. The paste never got smooth, and the flavor didn’t infuse right.

What I Got Wrong (And How I Fixed It)

• Used generic curry powder – Didn’t get the distinct Malaysian warmth. I switched to Baba’s Malaysian Curry Powder. Game-changer.
• Didn’t fry the paste long enough – Curry tasted flat. I forced myself to wait for pecah minyak. Richness came alive.
• Added coconut milk too early – Made it soupy. I fixed it by simmering the base without coconut milk, then folding it in late.

Variations That Actually Hold Up

• Vegetarian Version – Swap chicken for firm tofu and double the potatoes. Add chickpeas for texture.
• Seafood Twist – Use prawns and squid. Add them in the last 5–6 minutes (they cook fast).
• Beef Rendang Vibe – Use beef short ribs, double the cooking time, and let it reduce more for intensity.

Avoid swapping coconut milk for light or skim versions. It splits and loses body. Full-fat only.

Pro Tips That Change The Game

• Don’t crowd the pan – Use a wide pot so the paste fries, not steams.
• Freeze extra paste – Make a double batch and freeze half. Instant curry starter.
• Pecah Minyak takes time – But if the oil doesn’t rise, your flavor won’t peak.
• Rest the curry – Like stew, it’s better the next day. Let it sit for at least 30 minutes before serving, or reheat it later.

Storage + Leftover Moves

Fridge: Airtight container, up to 3 days.
Freeze: Cool completely, then freeze for up to 3 months.
Reheat: Low heat in a pan. Add water if it thickens too much.

Leftover hack: Use it to top rice noodles, stuff into a roti, or turn it into a fried rice base with day-old rice and an egg.

FAQs

Q: Can I use boneless chicken?
Yes, but you’ll lose depth. Bone-in adds richness to the broth.

Q: What’s a good substitute for curry leaves?
There’s no perfect sub, but bay leaves plus lime zest gets close.

Q: How spicy is this?
Medium-hot. Drop the Thai chiles for mild heat. Add more dried chiles for fire.

Q: Can I make it ahead?
Absolutely. Like any curry, it tastes better the next day.

Q: What makes Malaysian curry different from Indian?
It leans more into aromatic herbs (lemongrass, curry leaves) and coconut milk over yogurt or cream. Different warmth, more lushness.

Try More Recipes:

• Gordon Ramsay Salmon Wellington Recipe
• Gordon Ramsay’s Potato Crusted Halibut Was My Midweek Reset
• Gordon Ramsay Steak Au Poivre Recipe
• Gordon Ramsay Stuffed Chicken Legs Recipe