{"id":21708,"date":"2026-10-10T15:58:01","date_gmt":"2026-10-10T15:58:01","guid":{"rendered":"https:\/\/natwineaficionados.com\/en\/natbook\/recipes\/"},"modified":"2026-10-10T17:00:27","modified_gmt":"2026-10-10T17:00:27","slug":"malaysian-devil-curry","status":"publish","type":"bsb_receita","link":"https:\/\/natwineaficionados.com\/en\/natbook\/recipes\/malaysian-devil-curry\/","title":{"rendered":"Malaysian Devil Curry"},"content":{"rendered":"\n<link rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Playfair+Display:ital,wght@0,400;0,500;1,400&amp;family=DM+Sans:wght@400;500;700&amp;display=swap\">\n<style>\n.np-receita{--ink:#27221a;--bur:#7d2234;--cream:#f5f2ec;--sand:#ede8e0;--line:#ddd7cc;--grey:#7b746a;--serif:'Playfair Display',Georgia,serif;--sans:'DM Sans',Arial,sans-serif;\n font-family:var(--sans);color:var(--ink);-webkit-font-smoothing:antialiased;container-type:inline-size;background:#fff}\n.np-receita *{box-sizing:border-box}\n.np-receita 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.meta{order:3}\n .np-receita h1{font-size:27px;margin:40px 0 30px}\n .np-receita .intro{font-size:15px;line-height:1.6;margin-bottom:22px}\n .np-receita .hero .media{margin:0}\n .np-receita .ph{aspect-ratio:1100\/1065}\n .np-receita .ph img{object-position:50% 94% !important}\n .np-receita .hero .meta{align-self:stretch}\n .np-receita .meta{grid-template-columns:repeat(4,1fr);gap:6px;margin-top:0;padding:22px 0 26px;border-top:1px solid var(--line)}\n .np-receita .meta small{font-size:9.5px;letter-spacing:.06em}\n .np-receita .meta div div{font-size:15px}\n .np-receita .body{display:block;padding-bottom:0}\n .np-receita .ing{padding:40px 20px 34px}\n .np-receita .prep{padding-top:44px;padding-left:4px;padding-right:4px}\n .np-receita .prep h2{font-size:30px}\n .np-receita .step{grid-template-columns:44px 1fr}\n .np-receita .step .n{font-size:26px}\n .np-receita .step p{font-size:15px}\n .np-receita .tip{margin-top:32px;padding:20px 0 32px}\n .np-receita .tip p{font-size:20px;max-width:none}\n .np-receita .harm{margin-top:0;padding:34px 0 50px}\n .np-receita .hh{margin:14px 0 22px}\n .np-receita .hh h2{font-size:30px}\n .np-receita .lead{grid-template-columns:1fr;gap:22px;padding:20px}\n .np-receita .lead .scard{max-width:60%;margin:0 auto}\n .np-receita .lead h3{white-space:nowrap;font-size:16px}\n .np-receita .scard{padding:10px}\n .np-receita .scard h4{font-size:19px}\n .np-receita .simg .atc{display:none}\n}\n<\/style>\n\n<div class=\"np-receita\">\n <section class=\"hero\">\n  <div class=\"txt\">\n   <p class=\"nota\">This recipe is my own, worked out over many attempts and from several recipes, including videos online.<\/p>\n   <div class=\"byline\">Carlos Veloso 2025<\/div>\n  <\/div>\n  <div class=\"media\"><div class=\"ph\"><img decoding=\"async\" data-src=\"\/wp-content\/uploads\/2026\/10\/Natwine-Aficionados-Caril-do-Diabo-Malaio-1536x1024.jpg\" alt=\"Malaysian devil curry, chicken pieces in a white bowl\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1536px; --smush-placeholder-aspect-ratio: 1536\/1024;\"><\/div><\/div>\n  <div class=\"meta\"><div><small>Preparation<\/small><div>25 min + 20 min soaking<\/div><\/div><div><small>Cooking<\/small><div>40 to 45 min<\/div><\/div><div><small>Servings<\/small><div>4 people<\/div><\/div><div><small>Difficulty<\/small><div>Medium<\/div><\/div><\/div>\n <\/section>\n <section class=\"body\">\n  <aside class=\"ing\">\n   <h2>Ingredients<\/h2>\n   <div class=\"grps\"><div class=\"grp\"><div class=\"glab\">For the marinade<\/div><div class=\"row\"><span>1 kg<\/span><span>bone-in chicken thighs (or one chicken cut into 8 pieces, or other kinds of meat)<\/span><\/div><div class=\"row\"><span>2 tbsp<\/span><span>light soy sauce<\/span><\/div><div class=\"row\"><span>3 tbsp<\/span><span>white wine or vinegar<\/span><\/div><\/div><div class=\"grp\"><div class=\"glab\">For the paste<\/div><div class=\"row\"><span>10<\/span><span>dried red chilies soaked in water for 20 minutes (or dry piripiri)<\/span><\/div><div class=\"row\"><span>2<\/span><span>fresh red bird\u2019s eye or spur chilies, roughly chopped (other chilies if available, like malaguetas)<\/span><\/div><div class=\"row\"><span>10<\/span><span>shallots, roughly chopped<\/span><\/div><div class=\"row\"><span>5<\/span><span>walnuts or 8 almonds (pistachios, all kinds of nuts, or a combination of tropical nuts)<\/span><\/div><div class=\"row\"><span>6<\/span><span>garlic cloves, roughly chopped<\/span><\/div><div class=\"row\"><span>2<\/span><span>lemon grass stalks, thinly sliced<\/span><\/div><div class=\"row\"><span>2.5 cm<\/span><span>ginger, roughly chopped<\/span><\/div><div class=\"row\"><span>2.5 cm<\/span><span>galangal, roughly chopped<\/span><\/div><div class=\"row\"><span>1 tsp<\/span><span>ground turmeric<\/span><\/div><\/div><div class=\"grp\"><div class=\"glab\">For the curry<\/div><div class=\"row\"><span>2 tbsp<\/span><span>olive oil<\/span><\/div><div class=\"row\"><span>1 tbsp<\/span><span>mustard seeds<\/span><\/div><div class=\"row\"><span>1 tsp<\/span><span>cracked black pepper<\/span><\/div><div class=\"row\"><span>2 tbsp<\/span><span>tomato puree (I like better one skinless small tomato)<\/span><\/div><div class=\"row\"><span>as needed<\/span><span>leftovers such as roast potatoes or vegetables if you like<\/span><\/div><div class=\"row\"><span>1 pinch<\/span><span>sugar<\/span><\/div><div class=\"row\"><span>to taste<\/span><span>salt<\/span><\/div><div class=\"row\"><span>to taste<\/span><span>green finger chilies or piripiri<\/span><\/div><\/div><\/div>\n  <\/aside>\n  <div class=\"prep\">\n   <h2>Preparation<\/h2>\n   <div class=\"step\"><div class=\"n\">01<\/div><div><p>Marinate the chicken: marinate the chicken pieces in the soy sauce and vinegar while preparing the rest of the ingredients.<\/p><\/div><\/div><div class=\"step\"><div class=\"n\">02<\/div><div><p>Prepare the paste: place all of the ingredients for the paste in a blender and blend until smooth, adding just enough water to blend. Set aside.<\/p><\/div><\/div><div class=\"step\"><div class=\"n\">03<\/div><div><p>Start the curry: heat the oil in a large sauce pan for a minute and add the mustard seeds. When they begin to pop, stir in the whole chilies and black pepper and continue cooking for about 30 seconds.<\/p><\/div><\/div><div class=\"step\"><div class=\"n\">04<\/div><div><p>Add the paste: add the paste to the pan and heat through while continually stirring for 2 or 3 minutes until reaching a nice fragrancy and the oil starts to separate and rise to the top.<\/p><\/div><\/div><div class=\"step\"><div class=\"n\">05<\/div><div><p>Add the tomato: add the tomato puree to the pan and stir well to combine.<\/p><\/div><\/div><div class=\"step\"><div class=\"n\">06<\/div><div><p>Cook the chicken: stir in the chicken pieces and add just enough water to cover. Simmer until the chicken is about half cooked through and the sauce has thickened somewhat.<\/p><\/div><\/div><div class=\"step\"><div class=\"n\">07<\/div><div><p>Add the leftovers: if you have any leftovers such as sausages, vegetables, or roast potatoes, this is a good time to add them and heat them through. Continue simmering until the chicken is cooked through, stirring regularly.<\/p><\/div><\/div><div class=\"step\"><div class=\"n\">08<\/div><div><p>To finish: season with salt to taste. You can also add a little sugar if you prefer a sweeter flavor. A tablespoon of a good vinegar is also a must.<\/p><\/div><\/div>  <\/div>\n <\/section>\n <div class=\"tip\">\n  <div class=\"eyebrow\">Tip<\/div>\n  <p>The dried chillies really do need the full 20 minutes of soaking, or they will not blend. For a milder curry, remove the seeds before soaking them.<\/p>\n <\/div>\n <section class=\"harm\">\n  <div class=\"eyebrow\">Pairings<\/div>\n  <div class=\"hh\"><h2>What to drink with this dish<\/h2><\/div>\n  <div class=\"lead\">\n   <article class=\"scard\"><a href=\"https:\/\/natwineaficionados.com\/en\/product\/kisi-2022\/\" style=\"display:block;text-decoration:none;color:inherit\"><div class=\"simg\"><img decoding=\"async\" data-src=\"\/wp-content\/uploads\/2024\/05\/Andrias-Gvino-Kisi-1-600x600.jpg\" alt=\"Andrias Gvino Kisi 2022\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 600px; --smush-placeholder-aspect-ratio: 600\/600;\"><\/div><div class=\"pname\">Andrias Gvino<\/div><h4>Kisi 2022<\/h4><div class=\"sp\">\u20ac21.50<\/div><\/a><a class=\"np-atc\" href=\"\/?add-to-cart=19188\" style=\"display:block;margin:14px 20px 4px;padding:11px 14px;background:#7d2234;color:#fff;text-align:center;text-decoration:none;font-size:12px;letter-spacing:1.1px;text-transform:uppercase\">Add to Cart<\/a><\/article>\n   <div class=\"txt\">\n    <div class=\"tag\">Featured wine<\/div>\n    <h3>Andrias Gvino, Kisi 2022:<\/h3>\n    <p>The dish\u2019s fiery, spicy profile balanced the tannins of this white wine, made the way a red is made, with skin maceration. Dry and full-bodied, it shows tropical fruit flavours and herbaceous notes.<\/p>\n   <\/div>\n  <\/div>\n <\/section>\n<\/div>\n<style>\/* Pedido do Alberto, 4 Outubro 2026: receita dentro do modelo Receita, coluna de 800px *\/\n.np-receita .hero{display:block!important;padding-top:0!important}\n.np-receita .hero .media{margin-top:0!important}\n.np-receita .hero .byline{margin-top:14px}\n.np-receita .hero .meta{margin-top:28px}\n.np-receita .body.body{grid-template-columns:1fr!important;gap:0}\n.np-receita .ing.ing{padding:26px 34px 30px}\n.np-receita .ing h2{margin-bottom:18px}\n.np-receita .grps{display:grid;grid-template-columns:repeat(3,1fr);gap:0 34px;align-items:start}\n.np-receita .grps .grp{margin-top:0}\n.np-receita .grps .row{grid-template-columns:76px 1fr;gap:10px}\n.np-receita .prep.prep{padding-top:40px}\n.np-receita .hero .txt .nota{font-size:17px;line-height:1.75;margin:0 0 6px;max-width:none}\n@container (max-width:700px){.np-receita 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