Malaysian red curry is a dish shared across numerous world cuisines. In Malaysia, where the owner of Homiah is from, they have their own version that is incessantly aromatic and flavorful, consisting of a fragrant curry sauce with strong coconut flavors and an enormous dose of spices like cumin, coriander, turmeric, and lemongrass. At any Malay, Indian, or Straits Chinese eatery in Malaysia, you’ll find this curry ladled onto rice, served as the star of a spread of dishes for breakfast, lunch, and dinner. (And yes, you can have it for all three!)

Red curry is emblematic of Malaysia’s cuisine, influenced by centuries of cultural and racial mixing. Red curries start off with a rich, aromatic spice paste, made with alliums and dried spices pounded with a pestle and mortar into pulp, then sautéed and fried until fragrant. Protein—often chicken—and vegetables are nestled into the curry with a generous pouring of coconut milk. The dish is simmered on the stovetop until it emits a bright fragrance. It is a marriage of cumin and coconut milk, turmeric and lemongrass, and other spices that were commonly traded in the region. 

Product Size: 7 oz.

Serving Size: 4 servings per container