Gulai Udang (Shrimp Curry) with Sweet Potato

Ingredients

• about 680 g Shrimp
• 2 medium Sweet potato
• 1 can Coconut milk
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Ginger
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Chili powder
• 1 tablespoon Lime juice
• 2 tablespoons Coconut oil

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

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of coconut oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 1 medium onion, 4 cloves of garlic, and 2 tablespoons of ginger to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
3. 3Stir in the 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1/2 teaspoon of chili powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Add the 2 medium sweet potatoes (peeled and cut into 2.54 cm cubes) and the 1 can of coconut milk to the pot. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, or until the sweet potatoes are easily pierced with a fork.
5. 5Add the about 680 g of shrimp to the pot. Stir them into the curry. Cook for 5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lime juice. Serve the Gulai Udang hot.

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