Editorial sample recipeMalaysianbeginnerGluten-FreeDairy-FreeHalalSeafood

Udang Masak Lemak Cili Padi (Malaysian Turmeric Coconut Shrimp)

Name: Udang Masak Lemak Cili Padi (Malaysian Turmeric Coconut Shrimp)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g medium raw shrimp, peeled and deveined, tails left on; 1.5 cup coconut milk; 5 piece bird's eye chilies, finely smashed; 1 tsp ground turmeric; 2 stalk lemongrass, bruised at bottom end; 1 piece dried tamarind slice (asam gelugor), or 1 tsp tamarind concentrate; 1 tsp salt; 0.5 tsp sugar

A vibrant Negeri Sembilan curry featuring succulent shrimp cooked in creamy coconut milk seasoned with fresh turmeric and spicy chilies.

Prep: 10 min
Cook: 15 min
Total: 25 min

AI-generated illustration of Udang Masak Lemak Cili Padi (Malaysian Turmeric Coconut Shrimp)

AI illustration

Technique to learn

Gentle Coconut Simmering

Cooking coconut milk below boiling point with constant stirring to maintain a creamy, uniform sauce texture.

Instructions

Step 1: In a saucepan, combine coconut milk, 0.5 cup water, smashed chilies, ground turmeric, bruised lemongrass, and tamarind slice.
Step 2: Place saucepan over medium-low heat and bring to a gentle simmer while stirring continuously to prevent coconut milk curdling.

Step 3: Allow yellow coconut gravy to simmer gently for 8 minutes to infuse flavors.

Step 4: Season gravy with salt and sugar, stirring well to combine.

Step 5: Add deveined shrimp directly into simmering gravy and cook for 3 to 4 minutes until shrimp turn pink and curl slightly.

Step 6: Remove from heat immediately to keep shrimp tender, discard lemongrass, and serve hot over rice.

Cooking tips

Keep heat low and stir often to prevent coconut milk from separating during cooking.
Adjust heat by reducing or adding bird's eye chilies depending on personal spicy tolerance.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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