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Gulai Kacang Udang - Long bean and shrimp curry

Gulai Kacang Udang - Long bean and shrimp curry


  • 4 cups (1 L) coconut milk
  • 4 shallots, thinly sliced
  • 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


  1. 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. 2

    Place coconut milk, shallots, salam leaves and the spice paste into a pan. Bring to a boil.

  3. 3

    Cut the beans into 1 inch (2.5cm) pieces. Add to the pan and simmer for about ten minutes.

  4. 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.