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Kopi Thyme

Kari Ayam



Kari Ayam, a convenient and aromatic curry paste crafted with fresh ingredients and mixed with an original blend of curry powder, produces a delectable Malaysian-style curry. Traditionally used for chicken, hence the name Kari Ayam (Chicken Curry). Kari Ayam boasts a complex harmony of distinct flavours which, when combined, create an inviting, soothing curry. Versatility is a hallmark of the dish, which pairs well with rice, noodles, bread and roti alike, and can even be consumed without accompaniments. Additionally, the paste can be employed to craft a vegetarian-friendly curry.

Kari Ayam is:



Explore different ways of enjoying Kari Ayam.

Dishes you can make with Kari Ayam:



Time: 40 minutes, serves 2-4

Recommended protein: 75-g chicken, 300g potato.

Also good with beef, lamb, mutton, egg or vegetables

Add 250mL Kari Ayam paste and chicken to a pot and cook for 8-15 minutes on medium heat.  Add 200mL coconut milk, 250mL water, and potato and cook for another 8-12 minutes on high heat. Add salt to taste. 

Serve with: rice, noodles or crusty bread

Other ways to use:

 Stir fry | Dip | Marinade.


250 mL


Water, onion, canola oil, lemongrass, chilli pepper, spices, salt, ginger, lime leaves, distilled vinegar, chilli powder, curry leaves.

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Everyone knows a good chicken curry. A comforting bowl can be found from the Caribbean, Britain, Thailand and right here in Canada. While it all originated from India with many variations within the Indian subcontinent. The word curry derives from the Tamil word "kari", which means sauce that is gravy-like or black pepper marinated meat that is fried according to some historians.

Over decades it has said to be curry had more commonly found with curry powder as the British ruled in Asia. During this time a British official who was leaving India during the British rule, had requested his servants to make a mix of spices to take with him back to Britain. So in turn he could continue to enjoy the Indian cuisine, the curry powder was created.

The Malaysian style curry reflects on the country's cuisine, that has been shaped by colonial rule and historical migration. The three ethnicities that largely make up Malaysia's population are Malay, Chinese and Indian. Playing great historical influences over the evolution of curry in Malaysia.

During the spice trade in the 15th Century, Malay cooking benefitted from this as it was one of the greatest trading centres of spices. Some of which were fennel, cumin, coriander, cardamom, cloves, star anise, mustard seeds, cinnamon, and nutmeg.

Malaysian curry consists of a curry powder and paste, a variant of spices to Indian garam masala and mixture of British preference of curry powder. Flavours to the curry has notes of sweet and savoury from the spice with compliments of some heat from chilli peppers and ingredients native to the region such as lemongrass and lime leaves.

Every household in Malaysia makes their own version of a kari ayam paste. This one has a touch of Indian, Chinese, Nyonya and Malay flavours. This dish embodies what Malaysia is truly like, a melting pot of cultures. It is one of the first things learnt in the kitchen when it comes to cooking.

Here we share Sara’s families take on a Kari Ayam, a recipe she's learnt from her mother. A well-known secret that is kept within the Southeast Asian community – storing it overnight in the fridge enhances the flavour and makes it taste even better. The flavour molecules diffuse and develop making the dish more wholesome. Yay for leftovers!

A great way of enjoying kari ayam in Tao Yee's take is by adding some sweet potato. This adds some great sweetness, giving it a different touch.

Be sure to reach for full-fat coconut milk for an ultra-velvety curry sauce.

Note to Malaysians, this will definitely make you miss home.
To those who have been to Malaysia, this will make you feel nostalgic for Malaysia.

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