Gulai Udang Padang (makassar-style Coconut Milk Shrimp Paste)

Gulai Udang Padang is a traditional dish from the Makassar cuisine, known for its rich and flavorful coconut milk-based sauce. This dish combines the sweetness of coconut milk with the savory taste of shrimp paste, creating a delightful umami flavor that pairs perfectly with steamed rice.

Gulai Udang Padang (makassar-style Coconut Milk Shrimp Paste)

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 cups coconut milk
  • 3 tablespoons shrimp paste
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 red chilies, sliced
  • 1 teaspoon turmeric powder
  • 2 tablespoons tamarind juice
  • Salt to taste
  • Sugar to taste
  • 2 tablespoons cooking oil

Instructions

  1. Heat the cooking oil in a large pan over medium heat.
  2. Add the sliced onion, minced garlic, and red chilies. Sauté until fragrant.
  3. Add the shrimp paste and turmeric powder. Cook for 2 minutes.
  4. Pour in the coconut milk and bring to a gentle simmer.
  5. Add the shrimp and cook until they turn pink and opaque.
  6. Stir in the tamarind juice, salt, and sugar. Adjust the seasoning to taste.
  7. Serve the Gulai Udang Padang hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pan Knife Cutting board Measuring spoons Measuring cups

Tools

Stove Serving plates Serving spoon

Serving suggestions

Serve the Gulai Udang Padang with a side of steamed rice and a fresh cucumber and tomato salad.

Tips & tricks

For a spicier kick, add more red chilies or a dash of chili flakes to the dish.

Cost

$15