Gulai Udang Indonesian Prawn Curry
How to make traditional Gulai Udang. Our easy homemade Indonesian Prawn Curry recipe features coconut milk, corn, snow peas and spicy chilies.
Servings: 4
Calories: 603kcal
Ingredients
- 2 tbsp Coconut Oil
- 3 Tomatoes chopped
- 1 tbsp Ground Coriander
- 400 ml Coconut Milk
- Pinch Kosher Salt
- Pinch Black Pepper
- 3 tsp Palm Sugar
- 3 tbsp Fish Sauce
- 2 Limes juiced
- 400 g Raw Prawns peeled, tails on
- 130 g Corn
- 75 g Snow Peas
- Cilantro Leaves chopped
Spice Paste
- 5 Long Red Chilies deseeded, sliced
- 6 Shallots peeled and sliced
- 6 Garlic Cloves peeled and sliced
- 45 g Ginger peeled and sliced
- 1/4 cup Cashews toasted
- 2 Lemongrass Stalks thinly sliced
- 2 Lime Leaves stems removed, thinly sliced
Instructions
- Place all the spice paste ingredients into a food processor or mortar and pestle and blend until smooth. Heat the oil in a large, deep saucepan over medium heat and add the spice paste. Stirring continuously, cook the spice paste for 10-15 minutes or until fragrant and softened.
- Add the chopped tomatoes and ground coriander to the pan and cook, stirring, for 1 minute. Pour the coconut milk and 200 ml water into the pan and bring to a boil, then lower the heat and simmer for 30 minutes until thickened. Season to taste with salt, pepper, sugar, fish sauce and lime juice. Reduce the sauce until thickened.
- Add the prawns, corn and snow peas to the curry, stirring 3-4 minutes until the prawns turn opaque, have curled slightly and are just cooked through.
- Divide the curry between four serving bowls and garnish with a sprinkling of chopped herbs. Serve with lime wedges.
Nutrition
Calories: 603kcal | Carbohydrates: 40.9g | Protein: 32.1g | Fat: 38.2g | Saturated Fat: 29g | Cholesterol: 211mg | Sodium: 1323mg | Potassium: 1238mg | Fiber: 7.2g | Sugar: 11.2g | Calcium: 162mg | Iron: 7mg