EV’s Take: Bold Malaysian Flavor at Your Fingertips
Need a fragrant, flavorful curry paste to stock in your pantry? Read our review of Grumpy Ginger Malaysian Red Curry to see why this is one of our favorites!
I’ve stocked Grumpy Ginger in my refrigerator for the last few years. I first learned about them when I had a brief stint as an online grocery store owner, and it was one of my fastest-selling products.
Grumpy Ginger will have you whipping up fragrant, flavorful Malaysian red curry at home in no time. You don’t have to stop at the classic Malaysian red curry, though; you can mix this rich, flavorful condiment into vegetable purées, use it as a coating for glazed tofu and grilled plant-based meat, or spoon it on top of wraps or sandwiches. You can also mix it with plant-based mayo to slather on your next vegan BLT. The possibilities are endless!
If you’re averse to spice, you may want to start with the mild version. The spicy version brings some heat, but you can soften it with plenty of coconut milk.
One challenge vegans or folks with shellfish allergies can face with Southeast Asian curry pastes is that they can contain shrimp or fish paste, depending on the brand or its region of origin. While there are many vegan options, you’ll still want to read the ingredient list to ensure they are free of animal products.
Grumpy Ginger’s Malaysian Red Curry is 100% vegan and completely free of shellfish or animal products.
Grumpy Ginger Malaysian Red Curry Ingredients
This curry paste uses a robust blend of herbs and aromatics with sunflower oil.
Sunflower oil, lemongrass, shallot, ginger, garlic, sea salt, red chili pepper, cumin, coriander, turmeric, fennel seed, cinnamon, black pepper, cloves, cardamom
How did EV eat Grumpy Ginger Malaysian Red Curry?
I’ve used Grumpy Ginger in so many different ways! It really is a great way to bring bold flavors to any kind of dinner night. One of my go-to recipes has been Crispy Tofu Noodle Bowls. In this dish, I glaze crispy tofu in a mixture of Grumpy Ginger and vegan honey and pile it on top of a coconut curry broth with noodles and vegetables. Want to make it? Follow the recipe below!
Crispy Tofu Noodle Bowls
Equipment
Ingredients
- 8 ounces maifun rice noodles
- 1 pound extra firm tofu pressed and cut into 1-inch cubes
- 1 teaspoon salt
- ⅓ cup sweet potato starch
- 3 tablespoons neutral oil divided
- ¾ pound zucchini trimmed and cut into half-moons
- ½ pound red onion peeled and sliced
- 5 scallions trimmed and minced; white and green parts kept separate
- 1 red bell pepper trimmed, seeded, and sliced into strips
- 2 tablespoons Grumpy Ginger Malaysian Red Curry divided
- 1 tablespoon vegan honey
- 1 13.5-ounce can full-fat coconut milk
- Salt to taste
For serving:
Instructions
Cook the noodles:
- Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse, and set aside. Note: You may need to rinse the noodles again before serving if they stick.
Prepare the tofu:
- While you wait for the water to boil, make the tofu.
- Place the cubed tofu in a large bowl and sprinkle with salt.
- Pour the sweet potato starch over the tofu and gently coat it using a rubber spatula. Try to avoid breaking the tofu too much. You can shake the bowl gently to ensure the sweet potato starch coats the tofu evenly. It will seem like the tofu absorbs the sweet potato starch, which is okay! It will not look like a dry coating but will still crisp up in the oil.
Fry the tofu:
- Heat 2 tablespoons neutral oil in a wide pot over medium-high heat until very hot. Once the oil shimmers, turn the heat to medium. Be sure to allow the oil to preheat for 5 minutes.
- Add the tofu in an even layer–frying in batches if needed–and cook without moving for 3–4 minutes per side. Turn once the tofu releases easily from the bottom of the pot. If your oil was nice and hot when you added the tofu, it shouldn’t stick. Cook until all the tofu is golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
Cook the vegetables:
- Carefully wipe out the pot. Add 1 tablespoon neutral oil over medium heat. Add the zucchini, red onion, red bell pepper, and scallion whites. Sauté until they begin to soften, about 6–8 minutes. Add a pinch of salt. Transfer to a bowl. Turn the heat on the pot to medium-low.
Glaze the tofu:
- Add 1 tablespoon of Grumpy Ginger Malaysian Red Curry and 1 tablespoon of vegan honey to the pot. Bring to a boil. Once the sauce begins to bubble, add the cooked tofu and toss gently to coat it in the sauce for 1–2 minutes. Transfer it back to the plate.
Finish the curry:
- Return the vegetables and 1 tablespoon of Grumpy Ginger Malaysian Red Curry to the pot. Add the entire can of coconut milk and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Taste and add more salt if needed.
To serve:
- Rinse the noodles under cold water right before serving if needed.
- Divide the cooked noodles between bowls and ladle the hot vegetables and coconut broth on top. Add a serving of the glazed tofu to each bowl. Sprinkle the reserved scallion greens on top, and finish with a lime wedge and crispy shallots. Enjoy!
Another great way to use it is in this Curry Chickpea Purée. I blend butternut squash with chickpeas, coconut cream, and Grumpy Ginger to create a silky, flavorful purée. I top it with crispy fried mushrooms to get the perfect umami crunch. You can get my recipe here.
Where can I buy Grumpy Ginger?
You can buy Grumpy Ginger online through the Grumpy Ginger website or use the store locator to find retailers near you.
What do you think?
Have you tried Grumpy Ginger’s Malaysian Red Curry yet? Love it? Hate it? Tell us in the comments!
