Shrimp dishes are always rich in authentic flavor; whether simmered in broth or stir-fried, their versatility makes them truly irreplaceable.
Udang Gulai Lemak (Shrimp in Rich Coconut Curry) is a recipe idea I got from my neighbor; she frequently prepares large shrimp this way. Although she isn't originally from our area, she cooks a wide variety of delicious dishes. Her cooking inspired me to try making shrimp just like she does. This recipe comes from her; she loves this particular shrimp curry for its authentic taste—a delightful blend of sour, savory, and spicy notes.
This dish features familiar seasonings—a combination of a spice paste, coconut milk, and various local ingredients—that create a rich flavor profile. It is a soupy dish that pairs wonderfully with rice or bread. While it resembles a soup, we call it gulai (curry) because of its thick consistency and vibrant color. Curious about how to prepare it? Let’s take a look at the steps below.
Ingredients
Main ingredients
300 grams shrimp 2 potatoes 5 belimbing wuluh (Small star fruit) 6 green chilies 500 ml coconut milk ½ lime ½ tablespoon salt 1 sprig curry leaves
Spice paste ingredients
8 green bird's eye chilies 4 shallots 5 pieces asam sunti (preserved bilimbi) 2 cloves garlic 2 cm turmeric 1 red chili
Preparation steps
Slice the green chilies in half lengthwise; for the belimbing wuluh, use only the outer flesh and discard the seedy center.
Blend the spice paste ingredients with a little water until completely smooth, then add the coconut milk. Add the shrimp—which have been marinated in lime juice and a little salt—followed by the chopped potatoes and green chilies.
Add the belimbing wuluh (small star fruit) and curry leaves, then bring the mixture to a boil and cook until the gulai is fully cooked through and the flavors have melded.
Finally, add salt to taste and adjust the seasoning as needed.
Serving
Serve the shrimp gulai lemak in a bowl; you can enjoy it on its own or with steamed white rice. We usually mix it with warm white rice and savor it slowly. It has a rich, savory, sour, and spicy flavor profile that is truly authentic. The natural umami of the shrimp pairs perfectly with the savory richness of the coconut milk.
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I am so happy to be able to make this dish for my family. My husband, in particular, loves shrimp gulai; he really enjoys that savory, spicy, and tangy combination of flavors. He declared the dish 100% delicious and insisted that I make it again. It is wonderful to have created a gulai dish that rivals my neighbor's cooking. I will definitely keep this recipe and make it a family favorite—it’s a perfect dish to prepare on holidays.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
