Ayam Masak Merah (Malaysian Red Chicken)
By Lee Jackson ↣ Published on: March 18, 2022
Ayam Masak Merah is one of Malaysia’s most cherished chicken dishes: a glossy, red, sambal-based preparation that marries sweet, spicy and tangy flavours. The sauce is built from a fragrant rempah (spice paste) and cooked until the oils start to separate, then simmered with chicken so every piece becomes richly coated in a thick, aromatic sauce.
Ayam Masak Merah balances sweet, sour, spicy and savoury in a bright, satisfying dish. Unlike many Southeast Asian curries, it’s driven by tomato and chilli rather than heavy coconut; coconut milk can be added for creaminess but is optional. The rempah paste—made from dried chillies, candlenuts (or a substitute), aromatic roots and shrimp paste—is the flavour foundation.
This recipe is part of the Asian and Southeast Asian collections and pairs well with other regional favourites.
What is Ayam Masak Merah?
Literally “chicken cooked red,” Ayam Masak Merah is a Malay dish of chicken simmered in a bright red sambal sauce made from chillies, tomato and aromatic spices. It stands out for its concentrated, slightly oily sauce and its sweet-tangy balance. While it shares ingredients with curries, its rempah base and cooking technique make it a distinct preparation.
What Makes Masak Merah Different?
Key distinctions include:
- It’s a sambal-based dish rather than a coconut-forward curry.
- The sauce is thicker, more concentrated, and often shows oil separation.
- Tomato and sugar create a distinct sweet-and-tangy profile.
- The rempah is fried to build flavour rather than simply simmered.
These elements create the dish’s rich, punchy character.
Stuff you’ll need
Making Ayam Masak Merah requires a handful of key ingredients that layer flavour through a rempah paste and aromatics.
- Chicken — boneless, skinless thighs are ideal for juiciness.
- Rempah paste — dried chillies, candlenuts (or macadamia), ginger, galangal, garlic, shrimp paste, shallots and sugar.
- Tomato — provides sweetness, acidity and the red colour.
- Aromatics — kaffir lime leaves and lemongrass for citrus lift.
- Coconut milk — optional, for added creaminess.
Step by Step
Preparing Ayam Masak Merah can be condensed into three stages:
- Make the rempah: soak dried chillies, then blend with the other paste ingredients until smooth.
- Fry the paste: cook the rempah in oil with some coconut milk until fragrant and the oils separate; this deepens the flavour.
- Simmer with chicken: add chicken, aromatics, tomato and remaining liquids; simmer until the sauce thickens and coats the meat.
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Pro tips and substitutes
- Use a good-quality store-bought red curry paste as a shortcut if needed, though homemade rempah is best.
- Adjust sugar to balance sweetness depending on your tomatoes.
- Stir in fresh tomato or a squeeze of lime at the end for brightness.
- Swap the protein for prawns or fish—reduce the cooking time accordingly.
- Make ahead: flavours deepen after a day.
- Storage: refrigerate for 3–5 days or freeze for longer storage.
What to Serve with Ayam Masak Merah
- Steamed jasmine rice
- A simple cucumber salad for freshness
- Roti canai or other flatbreads
- Coconut rice (nasi lemak style)
More Malaysian recipes
If you enjoy Malaysian flavours, try other classics from the Traditional Malaysian collection such as Beef Rendang, Chicken Kapitan, Kari Ikan (fish curry) or Roti Canai with dhal.
The Best Malaysian Curry Recipes in the Cook Eat World.
Discover a curated selection of Malaysian curries and classics to explore more authentic flavours.
Any Questions? (FAQ)
Have a question? Let me know in the comments.
What does Ayam Masak Merah mean?
It means “red cooked chicken” in Malay, a reference to the dish’s vibrant red sambal sauce.
Is Ayam Masak Merah a curry?
No — it is sambal-based and typically thicker and more concentrated than a coconut-forward curry.
What gives it the red colour?
Dried red chillies and tomatoes in the rempah and sauce provide the red hue.
Can I omit shrimp paste?
Yes — omit or replace with a splash of fish sauce if preferred; shrimp paste adds an authentic umami depth.
Can it be made ahead?
Yes — the flavour usually improves after resting overnight.
Ayam Masak Merah (Malaysian Chicken in Spicy Tomato Sauce)
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Ingredients
For the paste (rempah)
- 10 dried chillies
- 5 candlenuts (or macadamia)
- 2 slices ginger
- 1 slice galangal
- 3 garlic cloves
- 1 tsp shrimp paste
- 1 cup shallots (sliced)
- 1 tsp sugar
More ingredients
- 4 tbsp coconut oil (or vegetable oil)
- 1 cup coconut milk
- 2.2 lb chicken thighs (boneless/skinless – cut into chunks)
- 10 kaffir lime leaves
- 2 lemongrass stalks (trimmed and bruised)
- 1 tsp salt
- 1 cup tomato pulp (passata)
- 1 tbsp tamarind pulp
- Cilantro for garnish
Instructions
To make the paste (rempah)
- Soak the red chillies for 10 minutes in 1/2 cup just-boiled water, then drain. Blend with all paste ingredients until smooth, or pound in a mortar and pestle.
To make the Ayam Masak Merah
- Heat the oil in a wok or saucepan, add the rempah and half the coconut milk. Fry for about 5 minutes until the raw onion aroma is gone.
- Add the chicken, lime leaves, lemongrass and salt; cook for 5 minutes.
- Stir in the tomato, remaining coconut milk and 1 cup water. Bring to a simmer, lower the heat and cook gently for 30 minutes until the chicken is cooked and the sauce is thick. Add water if it becomes too thick.
- Stir in tamarind pulp, simmer for 1 minute, then remove from heat. Garnish with cilantro and serve with jasmine rice.
Notes
- Make ahead — the flavours deepen after resting in the fridge for 24 hours.
Serving
- Serve with jasmine rice, roti, or coconut rice with accompaniments like anchovies, peanuts and boiled egg for a nasi lemak style meal.
Alternatives
- Store-bought paste — Thai red curry paste can be a useful substitute in a hurry.
- Stir-in additions — finish with fresh tomatoes or lime for brightness.
- Seafood option — add prawns or fish near the end of cooking; cook until just done.
Storage
- Freezing — portion and freeze for 3–4 months; reheat thoroughly before serving.
- Refrigeration — keeps 3–4 days.
Nutrition
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