Gulai Labu, a tantalizing concoction of Spicy Shrimp and Cucumber Curry, is a culinary delight that encapsulates the vibrant flavors of Thai and Asian cuisines. This recipe, requiring a mere total time of 25 minutes to prepare and cook, is perfect for those seeking a quick and exotic meal fix. Bursting with aromatic spices and fresh ingredients, this dish promises to elevate your dining experience to new heights. With its spicy kick and creamy coconut undertones, Gulai Labu is sure to become a favorite in your recipe repertoire.
Let’s delve into the intricacies of this recipe, starting with the ingredients. You’ll need a medley of fresh produce and spices to achieve the authentic flavors of Gulai Labu. Prepare to gather the following:
- 3/4 pound of medium shrimp, peeled and deveined
- 3 kirby cucumbers, peeled and cut into 1/2-inch-thick rounds
- 10 shallots, divided
- 6 cloves of garlic, divided
- 2 red chilies, crumbled
- 1 teaspoon of ground coriander
- 1 teaspoon of ground fennel (grind whole seeds if ground fennel is unavailable)
- 1 teaspoon of white pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- Salt and sugar to taste
- 1 3/4 cups of coconut milk
- 4 tablespoons of unsweetened coconut
- 1 teaspoon of fennel seed
- Oil for frying
With your ingredients in hand, it’s time to embark on the culinary journey of creating Gulai Labu. Follow these step-by-step instructions to achieve culinary perfection:
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Begin by preparing the shrimp. Peel and devein them, then wash and pat them dry with paper towels to ensure they’re ready to absorb the flavors of the curry.
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Next, prepare the cucumbers by peeling them and cutting them into 1/2-inch-thick rounds. This will provide a refreshing contrast to the spiciness of the curry.
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Now, it’s time to work with the shallots and garlic. Peel and finely chop 7 shallots and 4 cloves of garlic, reserving the remaining shallots and garlic for later use. These aromatic ingredients will form the flavor base of the curry.
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Combine the chopped shallots and garlic in a medium-sized pan along with the ground coriander, ground fennel, white pepper, ground cumin, turmeric, and 2 1/2 cups of water. If you prefer a milder curry, you can leave the red chilies whole or adjust the quantity according to your spice preference.
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Bring the mixture to a boil over medium heat and let it simmer uncovered for about 5 minutes, allowing the flavors to meld together.
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Add the cucumber rounds to the pan, stirring to incorporate them into the sauce. Cover the pan and simmer gently for an additional 5 minutes to soften the cucumbers.
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Once the cucumbers have cooked, add the prepared shrimp to the pan along with salt and sugar to taste. Let the curry simmer for about 1 minute, stirring the shrimp to ensure they’re evenly coated in the sauce.
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Give the coconut milk a good stir to combine the creamy layers, then pour it into the curry mixture. Bring the curry to a boil, then reduce the heat and let it simmer for another minute, allowing the flavors to meld together.
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In a separate small pan, heat oil over medium-high heat. Once hot, add the slivered shallots and garlic, frying them until they turn a golden color. Quickly add the fennel seeds to the pan, stirring once, then pour the contents of the pan (oil and seasoning) into the curry.
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Immediately cover the curry pan to trap all the aromatic flavors, allowing them to infuse into the dish.
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Serve the Gulai Labu hot with a side of rice, allowing your taste buds to revel in the explosion of flavors and textures.
This recipe yields approximately 4 to 6 servings, making it ideal for sharing with family and friends. Each serving is packed with a burst of flavors, from the succulent shrimp to the crisp cucumbers, all enveloped in a rich and creamy coconut curry sauce. With its quick preparation time and irresistible taste, Gulai Labu is sure to become a staple in your culinary repertoire. Whether you’re craving a taste of Thailand or simply seeking a flavorful meal, this Spicy Shrimp and Cucumber Curry is sure to satisfy your cravings.
