Unlock authentic Malaysian flavour with the range of Lingham’s Malaysian curry pastes, available in major supermarkets across Australia. On Asian Inspirations, you’ll find a host of traditional recipes using Lingham’s Malaysian curry pastes, including white curry chicken, lemongrass prawn curry, kapitan chicken curry and chicken curry laksa. But these flavour-packed pastes don’t have to be reserved for curries alone…
It’s time to get creative in the kitchen, as we share four new twists using Lingham’s Malaysian curry pastes.
For a delicious salad dressing that packs a Malaysian flavour punch, stir 2-3 tsp Lingham’s Penang White Curry Paste into 1 cup Greek yoghurt, along with a squeeze of lemon juice (add a dollop of mayonnaise for a richer dressing). Toss with poached chicken or prawns, plus chopped celery, almonds and hard-boiled eggs for a spicy salad. Or, use as a dipping sauce for fritters and fried foods.
Combine equal quantities of Lingham’s Lemongrass Curry Paste with sunflower oil, then add prawns and marinate in the mixture for 1-2 hours. Chargrill on the barbecue until cooked through, then garnish with chopped coriander to serve. You could also try this marinade on lean pork steaks.
Use Lingham’s Kapitan Curry Paste to create your tastiest curry puffs yet! Use this curry puff recipe as a starting point, then simply marinate the chicken breast in 2-3 tsp curry paste, and add 1 tbsp curry paste to the potato mixture instead of the curry powder. Or, to spice up your weekend hotdogs, Lingham’s suggests adding 1 part kapitan curry paste to 2 parts barbecue sauce to create a spicy dressing for your ‘dogs.
Mix together 1 jar of Lingham’s Laksa Curry Paste with 1 tbsp each of sesame oil, honey and grated ginger. Add 1.5kg chicken wings and marinate in the fridge for at least two hours. Chargrill on a barbecue or bake in a hot oven for 20 minutes until cooked through. Serve with a squeeze of lemon juice – and plenty of paper towels!
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