Kari Udang dengan Santan
Minuman • Malaysia
How to Make Prawn Curry with Coconut Milk (Traditional & Healthy Version)
Prawn Curry with Coconut Milk, known locally as Kari Udang Bersantan, is a celebrated Malaysian dish that showcases the vibrant flavors of the country’s multicultural cuisine. Drawing inspiration from the South Indian communities of Malaysia, this curry highlights the aromatic blend of fresh herbs and spices such as lemongrass (serai), turmeric, and the rich creaminess of coconut milk (santan). The addition of succulent prawns gives the dish a delicate sweetness, balanced by the subtle heat of chili and the fragrance of pandan leaves. Malaysian Prawn Curry with Coconut Milk is an excellent choice for anyone seeking a healthy, comforting meal. The use of local ingredients, such as fresh prawns from the coastal regions, and aromatic spices that are staples in Malaysian households, make this dish especially authentic. The gentle, creamy curry is often enjoyed with steamed rice, making it ideal for both casual family meals and festive gatherings. This health-conscious recipe is light on oil and showcases the natural flavors of quality ingredients, making it a perfect fit for those tracking their macros and seeking wholesome Malaysian food.
Bahan-bahan(untuk 1 medium bowl with rice)
- 200g Medium prawns, peeled and deveined (udang sederhana)
- 1 cup Coconut milk (santan)
- 1 tablespoon Cooking oil (can use canola or sunflower oil)
- 1 small Onion, thinly sliced (bawang besar)
- 2 cloves Garlic, minced (bawang putih)
- 1 inch Ginger, minced (halia)
- 1 stalk Lemongrass, bruised (serai)
- 1 teaspoon Chili powder (serbuk cili)
- 1/2 teaspoon Turmeric powder (serbuk kunyit)
- 1 leaf Pandan leaf (daun pandan, tied into a knot) - pilihan
- 1 small Tomato, cut into wedges (optional for tang) - pilihan
- to taste Salt
- 1 tablespoon Fresh coriander leaves, chopped (daun ketumbar) - pilihan
Arahan
- 1
Heat oil in a medium saucepan over medium heat. Sauté onions, garlic, and ginger until fragrant and golden.
5 minutes
Sauté until onions are translucent for best flavor.
- 2
Add the bruised lemongrass and pandan leaf. Stir for another minute to release their aroma.
2 minutes
Lightly bruise lemongrass to enhance its fragrance.
- 3
Stir in chili powder and turmeric powder. Mix well to coat the aromatics.
1 minute
Reduce heat to prevent burning the spices.
- 4
Add the prawns and sauté until they just start to turn pink.
2 minutes
Don’t overcook prawns at this stage to keep them tender.
Kenapa hidangan ini sihat
This dish is a healthier take on classic Malaysian Kari Udang Bersantan, with controlled portions of santan and oil to reduce overall fat. The recipe prioritizes fresh herbs and spices for flavor, eliminating the need for heavy cream or excessive salt. The inclusion of tomatoes and coriander adds fiber, vitamins, and minerals, making it a balanced meal for anyone monitoring calories, carbs, or fat intake.
This Prawn Curry with Coconut Milk is rich in lean protein from prawns, which also provide essential minerals like selenium and iodine. Coconut milk (santan) adds healthy fats that support brain function, while the use of turmeric and ginger brings anti-inflammatory benefits. Lemongrass and pandan lend antioxidants, and minimal oil keeps the calorie count low. The dish is naturally free of gluten and dairy, making it suitable for sensitive diets.
Petua
- 💡Tip 1: Use fresh prawns for the best flavor and texture.
- 💡Tip 2: Adjust the amount of santan to control creaminess and calories.
- 💡Tip 3: Add leafy greens like spinach at the end for extra nutrition.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the coconut milk from separating. Best eaten fresh.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 290.0 kcal |
