Malaysian · beginner
Udang Masak Lemak Cili Padi (Malaysian Turmeric Coconut Shrimp)
A vibrant Negeri Sembilan curry featuring succulent shrimp cooked in creamy coconut milk seasoned with fresh turmeric and spicy chilies.
- PREP TIME
- 10 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a saucepan, combine coconut milk, 0.5 cup water, smashed chilies, ground turmeric, bruised lemongrass, and tamarind slice.
- 02
Place saucepan over medium-low heat and bring to a gentle simmer while stirring continuously to prevent coconut milk curdling.
- 03
Allow yellow coconut gravy to simmer gently for 8 minutes to infuse flavors.
- 04
Season gravy with salt and sugar, stirring well to combine.
- 05
Add deveined shrimp directly into simmering gravy and cook for 3 to 4 minutes until shrimp turn pink and curl slightly.
- 06
Remove from heat immediately to keep shrimp tender, discard lemongrass, and serve hot over rice.
A LITTLE KITCHEN KNOW-HOW
Gentle Coconut Simmering
Cooking coconut milk below boiling point with constant stirring to maintain a creamy, uniform sauce texture.
Notes from the kitchen
- 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.
