Gulai Kacang Udang - Long bean and shrimp curry
Ingredients
- 4 cups (1 L) coconut milk
- 4 shallots, thinly sliced
- 3 salam leaves or 1 bay leaf
- 4 cups long beans
- 1lb (500g) raw shrimps
- 4 Tbsp tamarind paste
- Salt to taste
- 2 tomatoes
Bumbu / Spice Paste
- 4 garlic cloves
- 4 Tbsp fresh galanga
- 4 Tbsp fresh lemongrass
- 4 red Thai peppers OR to taste
- 1 Tbsp fresh turmeric
Method
-
1
Put all bumbu ingredients into a food processor and reduce to a paste. Add a little coconut milk if necessary. This spice paste freezes well.
-
2
Place coconut milk, shallots, salam leaves and the spice paste into a pan. Bring to a boil.
-
3
Cut the beans into 1 inch (2.5cm) pieces. Add to the pan and simmer for about ten minutes.
-
4
Peel the shrimps then add them to the pan with the tamarind, salt and cubed tomatoes. Simmer until shrimps are cooked, approximately 5 minutes.
