FAQs

My Jackie M. Handcrafted Dry Curry Paste Kits are based on recipes from my restaurant (which I closed in 2013 to take care of Noah, my special needs child).

They are designed to -

a) simplify cooking restaurant-quality Malaysian dishes at home

b) keep in your pantry without requiring refrigeration

c) contain all the ingredients you need to produce a flavoursome Malaysian dish, apart from oil, coconut cream/coconut milk, and your choice of protein

My wet curry pastes remain shelf-stable for approximately 48-72 hours and must be refrigerated thereafter. They have a shelf life of six weeks in the refrigerator or six months in the freezer. Due to their perishable nature and transportation challenges, wet curry pastes are exclusively available for delivery in Sydney. To prepare a dish with wet pastes, simply combine them with your preferred protein and coconut milk or cream, then simmer until cooked.

My dry pastes, created from the same ingredients minus the moisture, do not require refrigeration and can last several months in your pantry. They are also convenient for travel. To use dry pastes, rehydrate by adding water to achieve a paste consistency, then sauté in oil for a few minutes before using as you would wet curry pastes.

Step 1: Add enough water to turn into a paste 

Step 2: Saute with oil until it “separates” (usually a couple of  minutes; the Sambal Belacan takes more time to really bring out the flavours)

Step 3: Add your choice of protein plus water/coconut cream and simmer until cooked through

It depends on the kit; I’ve displayed the ingredients in each listing.

Never assume that anything I produce is allergen-free; even with kits that do not contain specific allergens, keep in mind they are produced at the same premises as ones that do, so there’s always a risk of cross-contamination.

My wet curry paste kits (Sydney availability only) have a shelf life of 6 weeks refrigerated, and the dry curry paste kits (worldwide availability) will last for many months in your pantry, just like your other spices.

My products do not directly contain gluten inputs, but keep in mind they are produced in a shared kitchen so there's always a risk of cross-contamination.

Yes, absolutely. The freight is auto-calculated based on the weight and volume of your order, but if you use WORLDSHIP on checkout for international orders, it’ll take AUD$20 off your order to help alleviate the pain of shipping from Australia (min. AUD$120 order value)

If there’s a problem with your kit, please get in touch with me directly to discuss. If you’ve simply changed your mind or want to exchange with a different product, you’ll need to cover the shipping costs incurred.

I’ve made the kits as easy to use as possible, but as I’ve often stipulated, you will get the most out of them if you’re adaptable and not fixated on exact timings/temperatures etc. - because, truthfully, Malaysian cooking doesn’t work like that.

I strongly suggest you sign up to my email list - JackieM.com.au/CurryPastes - to keep up-to-date with my latest recipes, cooking broadcasts and other news.

You bet; just get in touch with me at jackie@jackiem.com.au and let’s talk.

My Handcrafted Dry Curry Paste Kits are made by me personally in tiny batches or to order; I aim to produce and dispatch at least twice a week at this stage. You will receive a shipping notification from the courier company once it’s on its way, so you can track your order.

At this stage, you can only order them online or buy them at my monthly Concord Hospital Market (typically on the last Thursday of each month, but check with me).