Spicy Shrimp and Tofu Coconut Curry

Gulai Udang with Tofu

Ingredients:

• 1/4 kg shrimp, peeled and deveined
• 3 pieces tofu, cut into cubes
• 150 ml liquid coconut milk
• Water, as needed
• Cooking oil, as needed
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon ground galangal
• 1/2 teaspoon ground lemongrass
• 1/2 teaspoon ground bay leaves
• 2 kaffir lime leaves, finely sliced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• Salt, to taste
• Oil, for cooking

For the Spice Paste:

• 2 cloves garlic
• 3 shallots
• 7 red bird’s eye chilies
• 1 candlenut

Instructions:

1. Prepare the Spice Paste:
   Begin by grinding the garlic, shallots, red chilies, and candlenut into a smooth paste using a mortar and pestle or a food processor.

2. Sauté the Spice Paste:
   Heat some oil in a pan over medium heat. Add the ground spice paste along with the ground galangal, lemongrass, bay leaves, turmeric, ginger, and coriander. Sauté until fragrant and the mixture begins to darken in color.

3. Cook the Shrimp:
   Add the shrimp to the pan and stir-fry until they turn pink and are cooked through.

4. Add the Tofu:
   Gently add the tofu cubes to the pan and mix carefully to avoid breaking the tofu.

5. Incorporate Coconut Milk:
   Pour in the liquid coconut milk and add enough water to cover the ingredients if necessary. Stir to combine.

6. Season and Simmer:
   Add the sugar and salt to taste. Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer until the tofu is heated through and the flavors have melded together.

7. Finish and Serve:
   Adjust seasoning as needed. Remove from heat and transfer to a serving dish. Garnish with finely sliced kaffir lime leaves before serving.

Enjoy your delightful Gulai Udang with Tofu! This dish pairs wonderfully with steamed rice or as a savory component of a larger meal.