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Malaysian Curries Recipes – Chicken Curry; Rendang Rasa;

Malaysian Curries Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  • Beef Rendang Rasa;
  • Malaysian Chicken Curry;
  • Undong Masak Lemak Nenas;

Beef Rendang Rasa


  • 1 1/2 lbs. (0.6 kg) diced beef
  • 5 tablespoons cooking oil
  • 1 stick cinnamon, about 2-inch length
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass, cut into 4-inch length and pounded
  • 1 cup coconut milk, coconut cream
  • 1 cup water
  • 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
  • 6 kaffir lime leaves, very finely sliced
  • 6 tablespoons kerisik, toasted coconut
  • 1 tablespoon sugar or palm sugar to taste
  • salt to taste

Spice Paste

  • 5 shallots
  • 1 inch galangal
  • 3 lemongrass (white part only)
  • 5 cloves garlic
  • 1 inch ginger
  • 10-12 dried chilies, soaked in warm water and seeded


  1. Chop the spice paste ingredients and then blend it in a food processor until fine.
  3. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
  5. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.


To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

Malaysian Chicken Curry


  • 2 tablespoon cooking oil
  • 600 grams boneless chicken thigh meat or breast meat cut into pieces
  • 2 lemon grass white part only cut into short lengths
  • 6-8 kafer lime leaves
  • 1 cup coconut milk
  • 1 tablespoon fresh lime juice
  • salt to taste

Spice Paste

  • 1 ½ inch galangal
  • 200 grams red chillies de seeded
  • 5 shallots
  • 1 inch ginger sliced
  • 6 candle nuts or macadamia nut
  • ½ inch fresh turmeric
  •  peeled and sliced
  • ¼ teaspoon (belacan) shrimp paste


  1. Blend all the spice paste ingredients to a fine paste.
  3. Heat the oil in a wok and stir fry the paste until thin layer of oil forms on the surface.
  5. Add the chicken lemon grass and kafer lime leaves.
  7. Keep stiring and cook until chicken is almost done 3-4 minutes should do it.
  9. Add the coconut milk simmer for 20 minutes on low heat.
  11. Add the lime juice and salt to taste.
  13. Serve hot on steamed rice.

Undong Masak Lemak Nenas (Prawns in Pineapple Curry)


  • 500g prawns
  • ½ small pineapple skinned and cut into small triangles
  • 200ml coconut milk
  • 1 tablespoon tamarind juice
    juice of half a fresh lime
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon cooking oil
  • 125ml water
  • 3 fresh Kafir lime leaves


  • 2 medium onion chopped
  • 2 clove garlic
  • 10 dried chilli soaked in water till soft
  • 1 tablespoon shrimp paste
  • 3 candlenut or macadamia or cashew nut whatever easiest
  • ½ teaspoon turmeric powder
  • ½ inch galangal
  • 2 lemongrass stalks


  1. Blend all paste ingredients in a food processor to a smooth paste.
  3. Heat the oil in a pan add the bended paste and fry until you can smell aroma.
  5. Add the prawns and coat well with the paste add the coconut milk and water bring to the boil then lower the heat add the tamarind juice, lime juice, pineapple, salt to taste, kafir lime leaves and sugar and cook for 5 minutes.

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