Gulai Lemak Cili Api Udang (Classic Prawn Curry)
Hidangan tradisional · Malaysian
A rich and spicy coconut milk-based curry featuring plump prawns, infused with the fiery heat of bird's eye chilies and aromatic spices. This classic dish is a staple in Malaysian cuisine, known for its vibrant flavor and creamy texture.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Coconut milk400ml
- Bird's eye chilies10-15
- Shallots5
- Garlic3 cloves
- Ginger1 inch
- Turmeric1 inch
- Lemongrass1 stalk
- Turmeric leaves2
- Galangal1 inch
- Belacan (shrimp paste)1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Water100ml
Langkah
- 1
Prepare the spice paste: pound or blend bird's eye chilies, shallots, garlic, ginger, turmeric, galangal, and belacan until smooth.
- 2
Bruise the lemongrass stalk.
- 3
Heat vegetable oil in a pot over medium heat. Add the spice paste and sauté until fragrant.
- 4
Add bruised lemongrass and torn turmeric leaves. Stir well.
- 5
Pour in coconut milk and water. Bring to a simmer, stirring occasionally.
- 6
Add prawns and cook until they turn pink and are cooked through, about 3-5 minutes.
- 7
Season with salt to taste. Serve hot.
