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Curry is a dish shared across numerous world cuisines. In Malaysia where I’m from, we have our own version that is incessantly aromatic and flavorful, consisting of a fragrant curry sauce with strong coconut flavors and a egnerous 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.
On a personal level, red curry is partially responsible for my marriage. When I left Malaysia for America, I took with me the ingredients for red curry in my luggage swaddled in inches of newspaper, part of my father’s ploy to foil U.S. Customs officials. So when I decided to cook a signature dish for my now-husband, it was naturally this precious red curry that I made in my tiny New York City dorm kitchen. (Admittedly, I was looking for the cheap thrill of watching the spice kick in; I later learned he was a pepper-eating enthusiast.)
Red curry, as such, is truly special to me. When I was formulating Homiah’s product line, red curry jumped out as a personal must-have and reminder of the power of food to bridge cultures and tie people together.
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Ingredient alternatives based on dietary preferences: