Gordon Ramsay Recipes

Gordon Ramsay Malaysian Curry A Bold Flavorful Dish Recipe [+Tips]

6 min read

I first stumbled upon this curry late one night while binge-watching cooking shows. You know those moments where you’re suddenly starving and totally inspired? Ramsay was sweating it out in a tropical kitchen, ladling this vibrant golden curry into a bowl. My mouth instantly watered. That moment sent me on a mission. and let me tell you, this dish lives up to the hype.

Gordon Ramsay’s Malaysian Curry is bold, layered and comforting. It’s a mix of Southeast Asian spices, coconut milk, tender meat and fresh aromatics. It’s not your everyday curry – it’s got this rich, creamy warmth with a sweet-and-spicy edge that’s totally addictive. It hits that magical balance between heat, tang and creaminess.

What makes it ’Malaysian’?

  • A fusion of Chinese, Indian and Malay influences
  • Coconut milk for richness
  • Fragrant spices like turmeric, cumin and star anise
  • Fresh herbs like lemongrass and curry leaves

It’s comfort food with an exotic twist. One bite and you’ll want to make it again and again.

Gordon Ramsay Malaysian Curry A Bold Flavorful Dish Recipe

Ingredients Needed

The first time I made this, I had to go on a scavenger hunt. Asian grocery stores became my weekend hangout. But trust me – it’s worth it once the aromas hit your kitchen.

Here’s your full ingredient list:

Protein (pick One)

  • Chicken thighs (boneless, skinless)
  • Lamb shoulder (cubed)
  • Firm tofu (for a veggie twist)

Aromatics

  • 3 garlic cloves (minced)
  • 1 thumb-sized piece of ginger (grated)
  • 2 stalks lemongrass (bruised and chopped)
  • 1 onion (sliced)
  • 1-2 fresh red chilies (sliced, adjust to heat preference)

Spices

  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 2 star anise
  • Salt and pepper to taste

Liquids & Extras

  • 400 ml coconut milk (full fat)
  • 200 ml chicken or veggie stock
  • 1 tbsp fish sauce
  • 1 tsp palm sugar (or brown sugar)
  • Juice of 1 lime
  • Fresh curry leaves (optional but amazing)

Garnish (optional But Fancy)

  • Fresh cilantro
  • Fried shallots
  • Lime wedges
  • Steamed rice

Equipment Needed

Confession – I tried to make this in a tiny pot the first time. Big mistake. Everything overflowed and I spent more time cleaning than eating.

Save yourself the hassle. Here’s what works best:

  • Heavy-bottomed pot or Dutch oven. Helps distribute heat evenly
  • Sharp knife. You’ll be chopping a lot
  • Wooden spoon or spatula. For stirring without scratching
  • Blender or food processor. To blend your spice paste (if you make one)
  • Measuring cups and spoons. Precision matters with bold spices
  • Cutting board. Preferably two: one for meat, one for veggies

Optional but helpful:

  • Mortar and pestle – Traditional and super aromatic for grinding spices
  • Strainer – If you want an extra smooth curry

Ingredient Science Spotlight

When I first learned about these ingredients, it blew my mind. Each one has a purpose beyond just taste. Here’s the cool science behind the magic:

Lemongrass

  • Packed with citral which gives it that lemony punch
  • Antimicrobial and adds brightness to balance rich coconut milk

Coconut Milk

  • Full-fat versions contain emulsifiers and saturated fats
  • Gives the curry body and mouthfeel – don’t go low-fat unless you have to

Turmeric

  • Contains curcumin, a natural anti-inflammatory
  • It also stains everything (don’t wear white)

Star Anise

  • High in anethole which gives it a sweet licorice note
  • Adds depth and complexity. like magic in a pod

Fish Sauce

  • Fermented anchovies bring umami bomb flavor
  • Smells weird, tastes incredible. just trust the process

Instructions To Make Gordon Ramsay’s Malaysian Curry

The first time I cooked this, I followed a YouTube video frame by frame. and still managed to burn the onions. So here’s a clearer, no-nonsense step-by-step guide:

Step-by-Step

  1. Prep The Ingredients

    • Chop everything first. Trust me, multitasking while onions are burning is no fun.
    • Bruise the lemongrass (smack it with the back of a knife).

  2. Sauté The Aromatics

    • Heat a little oil in your pot.
    • Add onion, garlic, ginger, lemongrass and chilies. Cook until soft and fragrant.

  3. Add The Spices

    • Stir in turmeric, cumin, coriander, cinnamon stick and star anise.
    • Cook until the spices smell toasty – about 1-2 minutes.

  4. Brown The Meat (if Using)

    • Add your chicken or lamb.
    • Sear until browned on all sides. Don’t rush – color = flavor.

  5. Add Liquids

    • Pour in coconut milk and stock. Stir well.
    • Add fish sauce and sugar. Stir again.

  6. Simmer Slowly

    • Cover partially and reduce heat.
    • Simmer for 30-40 minutes for chicken, up to 1.5 hours for lamb.
    • Stir occasionally. If it gets too thick, add more stock.

  7. Finish With Lime Juice

    • This brightens everything up.
    • Taste and adjust: more salt? More sugar? A splash of fish sauce?

  8. Garnish & Serve

    • Top with cilantro, fried shallots and a squeeze of lime.
    • Serve with rice. Bask in the glory of your kitchen.

Common Mistakes & Fixes

Yep – I’ve made all of these. No shame. Learn from my kitchen chaos:

Mistake 1: Using Low-fat Coconut Milk

  • Fix: Use full-fat or add a bit of cream or butter for richness

Mistake 2: Rushing The Spice Bloom

  • Fix: Give your spices time to toast in oil. It deepens flavor

Mistake 3: Skipping The Browning Step

  • Fix: Don’t dump raw meat into the sauce. Brown it for texture and flavor

Mistake 4: Not Tasting As You Go

  • Fix: Taste constantly. Adjust salt, sugar and acidity gradually

Mistake 5: Overcooking The Meat

  • Fix: Cook low and slow. Chicken thighs and lamb need time to become tender

Smart Substitutions

One night I was out of fish sauce and panic-hit. But you’d be surprised how flexible this curry can be. Here are some easy swaps:

No Lemongrass?

  • Use lemon zest + a splash of lime juice

No Fish Sauce?

  • Use soy sauce + a pinch of anchovy paste or Worcestershire

No Star Anise?

  • Try a small pinch of Chinese five spice

No Palm Sugar?

  • Brown sugar or honey works just fine

Vegetarian Version?

  • Swap meat for tofu, tempeh or chickpeas
  • Use soy sauce instead of fish sauce
  • Veggie stock in place of chicken stock

FAQs

What Makes Gordon Ramsay’s Malaysian Curry Recipe Different?

His recipe stands out because it uses fresh spices and a balance of sweet and spicy flavors that really bring out the authentic taste.

Can I Use Chicken Instead Of Beef In This Curry?

Absolutely, chicken works great and cooks faster but keep an eye on the cooking time so it stays tender.

Is This Recipe Very Spicy?

It has a nice kick but you can always adjust the chili levels to suit your taste.

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