How to Make the BEST Malaysian Curry!

[@Jasper-nk5fo]

Salivating! Quite a different method to how I’ve learnt to make Indian curries - keen to give it a try 😊

[@moatazoh]

Amazing recipe; and the most important part the great tips that makes this video special and worth to watch !

[@meteora8888]

I did a slight variation of this recipe by adding shrimp paste to boost the flavour and intensity and it was amazing.

[@Harko-]

Thanks Jeremy and team!

[@SchoolofWok]

You're very welcome! - Lee

[@HeinVonderweid]

I assume he didn’t use a wok because the bottom surface of a pot is wider and larger for deglazing. Please correct me if I am wrong.

[@80stime]

😀 my mom taught my sisters and I to measure rice that way when we were younger. Love this recipe and will be making it soon. Thanks for sharing.

[@SchoolofWok]

Haha, it works wonders! - Lee

[@deliasmith3856]

I learned that from my Chinese friend and it always makes perfect rice unless you have unusually fat or long fingers? 🤔

[@tilerman]

Look's great, going to make this tonight. 2 ingredient's i recently learnt to add to my cooking is palm sugar and fish sauce. Before my food tasted good but with the addition of these 2 ingredients my food has gone to almost amazing! Cheers dude!

[@SchoolofWok]

Hope you enjoyed it! - Lee

[@kn0wl3dgehunt3rs8]

I like his videos before even watching them... he is the best...

[@chrisk1903]

Title is not click bait...i tried it and really is the best malaysian curry!!!

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@chrisk1903]

very impressive...thank you!! cant wait to try this recipe

[@SchoolofWok]

Hope you enjoy! - Lee

[@davidhudson5452]

Looks good Jeremy

[@juststuff5216]

Sitting here, eating and typing at the same time … and it's soooooooooooooooooooooo good! Thanks for the recipe!

[@SchoolofWok]

Glad you liked it!! - Lee

[@melh2581]

Oh this looks absolutely amazingly yummy !!!! 😋

[@king_ltc_]

This looks amazing! Willing to try it. There are some ingredients like pandan which might not be available, but I will try my best to find it.

[@SchoolofWok]

You can always leave the pandan out, it's definitely not an essential step! - Lee

[@daves1412]

I made a Sri Lankan curry last night and TBH I think a cast iron enamelled casserole is better because it doesn't stick as much as a normal steel pan - and you can put it in the oven lid off for a bit to crisp up the skins if you wish. Just my view! I will try this soon - I think I prefer the more Malaysian/Thai/Vietnamese flavours TBH.

[@abuhamza1970]

With the current hot and humid weather and this food, I could be in the tropics. 😀

[@SchoolofWok]

Is there any better place to be? - Lee

[@davidsejan]

Made it tonight and it was delicious.

[@SchoolofWok]

Excellent! Have you tried any of our other recipes? - Lee

[@jamespestell6136]

Just seen you cook this on ITV and definitely going to give this a try soon.

[@SchoolofWok]

Thanks for tuning in! - Chris

[@suntonfille5502]

I enjoyed the little sideways nod of the head for the coconut water quantity for the curry. I do believe that is the secret to all good curries, at least one good sideways Asian nod (and I'm Asian, so no hate intended). Gorgeous color on that curry, wow. Yummy.

[@SchoolofWok]

Don't tell everyone the secret! - Lee

[@hanaalohiya3910]

wow this was surprisingly similar to how i've grown up making Indian curry

[@richardweller2157]

I think there's a lot of Indian influence on malay food tbf

[@SchoolofWok]

There absolutely is! - Lee

[@toon9902]

Will try this dish at the weekend

[@SchoolofWok]

Please do! I hope you enjoy it as much as we did! - Lee

[@daisybee5943]

What can I use instead of pandan leaves? Where I live I can't get hold of this ingredient.

[@inesdelahoya2045]

I guess you can buy it online, such as Amazon, although I’ve never done it myself. This dish looks SO GOOD, doesn’t it?

[@farmerbob4554]

I have used a combination of strong, brewed jasmine tea and a tiny bit of vanilla extract. It’s an OK substitute but I believe you can buy Pandan extract online as well.

[@CN-beziiz]

@@farmerbob4554 Yes, pandan extract works. A teaspoon for the rice is sufficient. Avoid the pandan extract that is "green" in color, thats better for cakes and desserts. Sadly many of the pandan leaves avaiable in the US asian markets are sold frozen and I can attest, flaborless. Not sure why, but I won't be buying them any time soon.

[@SchoolofWok]

Luckily our lovely community has answered your question for me! - Lee

[@blackshirt4ever02]

I wonder if Chef Haigh would approve of this

[@kafka8886]

I've never cooked rice with chicken stock & coconut water before - gonna try that!

[@mrnasilemakcafe908]

U should.. its very savory

[@CN-beziiz]

If you want to be more adventurous, throw in 2-3 cloves into the rice. Or a few cardomon pods. Or a few tablespoons of coconut milk ... all these brings back memories of Malaysian flavors!

[@SchoolofWok]

It's so delicious! - Lee

[@chris210352]

Yum! Pandan!

[@SchoolofWok]

So good! - Lee

[@ericchoo5770]

Pandan leaf is the soul of this rice. Yummy!

[@SchoolofWok]

Absolutely! - Lee

[@SleeplessinOC]

When I have a kitchen one day I will make this .

[@SchoolofWok]

I hope you can make it soon! - Lee

[@Qxoyk665]

Looks a absolutely fantastic!

[@SchoolofWok]

Thank you! It was! - Lee

[@Qxoyk665]

Can you guys show us how to do an authentic mandarin sauce ? I got my local restaurant to cook lamb instead of chicken and it was fantastic!!

[@deliasmith3856]

Yummy 😋. I'm cooking Malaysian chicken curry tonight with basmati rice 🍚

[@osgeld]

I appreciate your rice to liquid method

[@SchoolofWok]

Tried and true method! - Lee

[@prudencehallett8294]

looks yum.

[@SchoolofWok]

Thank you! - Lee

[@bukitkatilmp]

Looks good. But better to replace the onions with shallots.

[@SchoolofWok]

Thanks! - Lee

[@MrFatdaz]

Looks lovely! I must admit that those grains of rice stuck to the side of the pan made me nervous! 😂👍🏻👍🏻

[@suntonfille5502]

Me too. I noticed they caught that in the next shot. Whew.

[@SchoolofWok]

Haha, nail biting stuff I am sure! - Lee

[@reilea9977]

Where do you get pandan leaves? Im in North Carolina andcWalnart does not carry. Do Asian stores carry? Thanks

[@SchoolofWok]

Most Asian stores should have it, sometimes it's in the freezer - Chris

[@burrenmagic]

that looks so damn good. Will try this winter.

[@SchoolofWok]

Definitely a winter warmer! - Lee

[@herrys6752]

i prefer Nyonya curry, a bit light (less cumin)

[@adelineparinduri]

I guess you brought us back to England at the end when you ate rice and curry with a fork and a knife 😁

[@SchoolofWok]

It's quite hard to eat curry with chopsticks! - Lee

[@adelineparinduri]

@@SchoolofWok I'll send you some spoons from Canada 😁

[@alexlai2536]

Prefer this than Indian curry.

[@TehRahlk]

Jeremy, that finger measurement is very dependent on your hand size. Me and my girlfriend measured our fingers and from the tip to the first joint we had an eight millimetre difference. Apart from that I really love this channel. I watch every video and I try to catch every live stream you do as well. Much love!

[@asianaxeman]

Wow you've got really small fingers compared to your girl

[@SchoolofWok]

I've said this to Jeremy before and he doesn't understand why, but it will work no matter who tries it. So basically, trust the process haha - Lee

[@remingtonpenaranda7762]

Looking good jer-bear! Fire ass recipe.

[@SchoolofWok]

Thank you! It was incredible when I ate it! - Lee

[@mrnasilemakcafe908]

The 1 dish i learn from you is cooking rice without a rice cooker LOL 😅 ever since mine's broken wahahaha 🤣

[@ericchoo5770]

Hahaha

[@SchoolofWok]

Incredibly technical dish! - Lee

[@Django19]

Nasi Ganja!

[@williamh8361]

Jeremy, Why don't you mix your dry ingredients first before adding to the chicken? A more even distribution of flavour would happen no?

[@SchoolofWok]

It allows the spices to temper and release their oils! The flavour gets distributed fine as there is liquid to surround the chicken! - Lee

[@berndm.6747]

😃😃😃👌🏻

[@SchoolofWok]

😎😎 - Lee

[@laelalsofficial2095]

🙏🤝👍

[@adangelboy]

Coconut cream or coconut milk mate. Not coconut water. What’s with the chicken stock in Indian curry?

[@CN-beziiz]

This isn't Indian curry, but Malay or Malaysian. As for using stock, one can skip it and use the good o'salt.

[@SchoolofWok]

We used coconut water to not make the coconut flavour in the rice too overpowering. This isn't an Indian curry! - Lee

[@FrankTedesco]

Read the title

[@adangelboy]

@@SchoolofWok I am from Singapore. Never tried this kind of curry before but look forward to trying this one day when I can make a trip to Malaysia. 🙏

[@lindakachur4862]

Coconut water? It's awful.

[@SchoolofWok]

It's good in rice! - Lee

[@hammerheadmarketing-f5p]

this guys a damn nerd

[@manojbym]

I don't agree

[@daze1945]

With what?

[@SchoolofWok]

I disagree with you not agreeing - Lee

[@ericchoo5770]

It's OK for you not to agree, I believe everyone has different taste buds for the food the love or they don't. ;)

[@daze1945]

@@ericchoo5770 Agreed but we don't actually know what is not being agreed with and to assume is somewhat nebulous. :)

[@iamcluelessgamer]

Hi, possible to make video on "How to make Hong Kong Noodles?" Thanks.

[@SchoolofWok]

Keep an eye out in the next week or two for this video! Make sure you're subscribed if you're not already! - Lee

[@iamcluelessgamer]

@@SchoolofWok cool !