{"id":7831,"date":"2021-11-15T15:26:11","date_gmt":"2021-11-15T22:26:11","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7831"},"modified":"2023-01-23T11:16:54","modified_gmt":"2023-01-23T18:16:54","slug":"prawn-curry-gulai-udang","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/11\/15\/prawn-curry-gulai-udang\/","title":{"rendered":"Prawn Curry (Gulai Udang)"},"content":{"rendered":"<p>In Malaysia, this prawn curry dish is sometimes prepared with as many as forty small, red-hot chiles, making it one of the hottest dishes in the Spice Islands.\u00a0 I have toned it down a bit, but it is still quite hot.\u00a0 In some versions of this <em>gulai<\/em>, tomatoes and\/or tamarind <a href=\"https:\/\/www.seafood-harvest.com\/?s=paste\">paste<\/a> are added.\u00a0 Serve the curry in banana leaves for a dramatic presentation. <a href=\"https:\/\/www.dave-dewitt.com\/digital-bookstore\/\">Discover more spicy goodness in A World of Curries, available here.<\/a><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Prawn Curry Ingredients<\/h3>\n<ul>\n<li>10 dried small hot red chiles, such as piquins, stems removed<\/li>\n<li>5 candlenuts (or substitute macadamia nuts or cashews)<\/li>\n<li>2 stalks lemongrass, bulbs included<\/li>\n<li>1\/2 teaspoon turmeric powder<\/li>\n<li>1 large piece galangal, peeled and chopped (or substitute ginger)<\/li>\n<li>1 small onion, chopped<\/li>\n<li>1 teaspoon prawn or shrimp paste<\/li>\n<li>1 tablespoon ghee (recipe <a href=\"https:\/\/www.fieryfoodscentral.com\/2009\/05\/14\/a-world-of-curries-curry-controversies-and-myths\/\" target=\"_blank\" rel=\"noopener\">here<\/a>) or vegetable oil<\/li>\n<li>4 curry leaves (optional)<\/li>\n<li>1 1\/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired<\/li>\n<li>1 1\/2 cups thick coconut milk, recipe <a href=\"https:\/\/www.fieryfoodscentral.com\/2009\/05\/14\/a-world-of-curries-curry-controversies-and-myths\/\" target=\"_blank\" rel=\"noopener\">here<\/a><\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>In a food processor, combine the chiles, nuts, lemongrass, turmeric, galangal, onion, and prawn paste and puree to a fine paste.<\/li>\n<li>Heat the oil in a skillet or wok and fry the paste and curry leaves for 5 minutes.\u00a0 Add the prawns and coconut milk and cook, uncovered, over medium heat until the prawns are done, about 15 minutes.<\/li>\n<\/ol>\n<p>Yield: 4 servings<br \/>\nHeat Scale: Medium to hot<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Malaysia, this prawn curry dish is sometimes prepared with as many as forty small, red-hot chiles, making it one of the hottest dishes in the Spice Islands.<\/p>\n","protected":false},"author":4,"featured_media":7833,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[46,91,50],"tags":[756,754,226,751,752,753,755,757],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7831"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7831"}],"version-history":[{"count":4,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7831\/revisions"}],"predecessor-version":[{"id":7836,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7831\/revisions\/7836"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7833"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}