My Singaporean friend, Audra Morrice, taught me to make this classic Nyonya curry paste. She explained that it can be tricky making curry pastes in a smaller quantity than this, so it’s best to make the full amount then, if you don’t need it all, freeze half for a quick meal later. It’s a great base for a Nyonya chicken and potato coconut milk curry, vegetable curry, or a classic Singaporean fish head curry.
Makes about 300g
Share page on: