Gulai Udang (Shrimp Curry)

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 2 cups Coconut milk
• 6 pieces Shallots
• 3 cloves Garlic
• 3 pieces Red chilies
• 1 teaspoon Turmeric (fresh or powder)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1 stalk Lemongrass (bruised)
• 3 pieces Kaffir lime leaves
• 1 teaspoon Salt
• 1/2 teaspoon Sugar
• 1 tablespoon Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender or food processor, combine the 6 shallots, 3 cloves garlic, 3 red chilies, 1 teaspoon turmeric, 1 teaspoon grated ginger, 1 teaspoon coriander powder, and 1/2 teaspoon cumin powder. Blend or process until you have a smooth paste.
2. 2Place a large heavy-bottomed pot or saucepan over medium heat (176.7°C / 175°C). Add 1 tablespoon of vegetable oil.
3. 3Once the oil is shimmering, add the spice paste you made. Add the 1 stalk bruised lemongrass and 3 kaffir lime leaves. Stir and cook for 2-3 minutes, or until the paste is very fragrant, stirring constantly to prevent burning.
4. 4Add the about 450 g of shrimp to the pot. Stir them into the spice mixture and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcook.
5. 5Pour in the 2 cups of coconut milk. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low (93.33°C / 95°C). Let it simmer gently for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. The sauce should coat the back of a spoon.
6. 6Stir in 1 teaspoon of salt and 1/2 teaspoon of sugar. Taste the sauce and add a little more salt or sugar if needed, but be careful not to make it too sweet or salty.
7. 7Remove and discard the lemongrass stalk and kaffir lime leaves before serving. Serve the Gulai Udang hot, ideally with steamed rice.

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