Jackfruit Shrimp Curry (Gulai Nangka Udang)

Jackfruit Shrimp Curry (Gulai Nangka Udang) - the combination of jackfruit and shrimps in this fragrant spicy sweet curry is a must try. It is so delicious!

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Course: Main Dish

Cuisine: Malaysian

Keyword: gulai nangka, jackfruit curry, jackfruit shrimp curry

Servings:

Calories: 470kcal

Author: Linda Ooi

INGREDIENTS

3 tbsp vegetable oil
1 cup coconut milk (240ml)
5 kaffir lime leaves
2 pieces assam gelugor **
12 oz shrimp (peeled and deveined) (340g)
12 oz jackfruit / nangka (peeled) (340g)
Cooked jackfruit seeds (optional)
Salt to taste

Spice Paste

5 red chilies (cut into small pieces)
6 shallots or 1 medium sized onion (peeled, and cut into small pieces)
3 cloves garlic (peeled and halved)
1 stalk lemongrass (slice bottom third into rings)
1 inch galangal or ginger root
1 inch turmeric ***

INSTRUCTIONS

Grind spice paste ingredients in a blender or food processor with ¼ cup (60ml) water.
Heat vegetable oil in a medium sized pot. Add spice paste and stir fry until fragrant, about 5 to 6 minutes. Pour in coconut milk. Add kaffir lime leaves and assam gelugor (if using). Cover and bring to a boil over medium heat.
When sauce comes to a boil, add shrimp, jackfruit, cooked jackfruit seeds (if using) and salt. Simmer for 3 to 5 minutes. Shrimp should turn curl and jackfruit heated through.
If you did not use assam gelugor, stir in lime juice now.
Turn off heat and allow curry to sit for 10 minutes before serving.

NOTES

** 2 tbsp lime juice may be used in place of assam gelugor

*** ½ tsp turmeric powder may be used in place of fresh turmeric root

NUTRITION

Calories: 470kcal

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