Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tbsp salt
- 2 tbsp vegetable oil
- 10 dried red chilies, soaked in hot water and blended into a paste
- 5 shallots, peeled and sliced
- 3 garlic cloves, peeled and sliced
- 1 inch ginger, peeled and sliced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a pot over medium heat. Add the shallots, garlic, and ginger, and sauté until fragrant.
2. Add the dried chili paste, ground coriander, ground cumin, and ground fennel, and continue to sauté for another 2-3 minutes.
3. Add the prawns and stir-fry until they turn pink.
4. Pour in the coconut milk and water, and add the lemongrass, kaffir lime leaves, turmeric leaves (if using), tamarind paste, palm sugar, and salt.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the prawns are cooked through and the sauce has thickened.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 25g
- Carbohydrates: 14g
- Protein: 20g
Substitutions for ingredients:
- Prawns can be substituted with other seafood such as fish, squid, or mussels.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as eggplant, okra, or green beans to the curry.
- Use chicken or beef instead of prawns.
Tips and tricks:
- Use fresh coconut milk for the best flavor.
- Adjust the amount of chili paste according to your preference for spiciness.
- Bruise the lemongrass stalks with the back of a knife to release their flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a bowl with a side of steamed rice.
Garnishes:
- Fresh cilantro leaves
- Sliced red chili
Pairings:
- Serve with a side of cucumber and tomato salad.
Suggested side dishes:
- Steamed rice
- Roti canai (Indian flatbread)
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer period of time to thicken.
- If the sauce is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the prawns thoroughly to avoid any risk of foodborne illness.
Food history:
- Gulai is a type of curry that originated in Indonesia and is popular in Malaysia and Singapore as well.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian