Gulai Udang (Shrimp Curry) with Pineapple and Coconut Milk

A fragrant Indonesian shrimp curry with the sweet and tangy flavor of pineapple balanced by the richness of coconut milk. Perfect served with rice.

Prep Time

20 minutes

Total Time

45 minutes

Calories

580

Level

Medium

Yields

4 servings

Cost

£3.25

Season:

🍂 Autumn

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Seafood•Rice

Mood:

Comfort Food

Ingredients

Servings

500gShrimp(Peeled and deveined)

£7.50

200gPineapple(Fresh pineapple, cut into bite-sized pieces)

£0.80

400mlCoconut Milk(Full-fat coconut milk)

£1.50

1Red Onion(Chopped)

£0.60

3clovesGarlic(Minced)

£0.15

2Red Chilies(Finely chopped (adjust to your spice preference))

£0.50

2cmGinger(Peeled and grated)

£0.30

1tspTurmeric Powder

£0.10

1tspCoriander Powder

£0.10

0.5tspCumin Powder

£0.05

1stalkLemongrass(Bruised)

£0.40

2Kaffir Lime Leaves

£0.30

2tbspVegetable Oil

£0.05

1tspSalt(Or to taste)

0.5tspSugar(Or to taste)

1tbspFish Sauce(Optional, for extra umami)

£0.15

As neededCooked Rice(For serving)

£0.50

Total Cost

£13.00

£3.25 per serving

The Method

1
Heat vegetable oil in a large skillet or wok over medium heat. Add the chopped red onion, minced garlic, chopped red chilies, and grated ginger. Sauté until fragrant and the onion is translucent, about 3-5 minutes.
2
Add the turmeric powder, coriander powder, and cumin powder. Stir and cook for another minute to release the aromas.
3
Add the bruised lemongrass stalk and kaffir lime leaves to the skillet. Stir to combine.
4
Pour in the coconut milk and bring to a simmer. Season with salt, sugar, and fish sauce (if using).
5
Add the pineapple pieces to the curry. Simmer for 5 minutes, allowing the pineapple to soften slightly and the flavors to meld.
6
Add the shrimp to the curry. Cook until the shrimp turns pink and opaque, about 3-5 minutes, depending on the size of the shrimp. Be careful not to overcook the shrimp, as it will become rubbery.
7
Remove the lemongrass stalk and kaffir lime leaves before serving.
8
Serve the Gulai Udang hot with cooked rice. Garnish with fresh cilantro or lime wedges, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

580 kcal / 2427 kJ

Carbs

28g

11% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier curry, add more red chilies or a pinch of cayenne pepper.

You can use canned pineapple chunks if fresh pineapple is not available. Drain the juice before adding to the curry.

Adjust the amount of coconut milk to your preference. For a thicker curry, use less coconut milk. For a thinner curry, add more.

Taste and adjust the seasoning as needed. You may need to add more salt, sugar, or fish sauce to balance the flavors.

If you don't have Kaffir lime leaves, you can substitute with a small piece of lime zest.

Cooking Equipment

Large skillet or wok

Measuring cups and spoons

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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