Udang Masak Lemak Kuning
Makan Tengah Hari • Malaysia
How to Make Shrimp in Turmeric Coconut Gravy (Traditional & Healthy Version)
Shrimp in Turmeric Coconut Gravy, known locally as Udang Masak Lemak Kuning, is a classic Malaysian lunch dish that celebrates the vibrant flavors of Southeast Asia. This dish is particularly popular in Negeri Sembilan, where the use of turmeric (“kunyit”) and rich coconut milk (“santan”) is iconic. The recipe harmoniously blends succulent shrimp with aromatic local ingredients like lemongrass (“serai”), kaffir lime leaves, and fresh turmeric, creating a creamy, fragrant gravy that is both comforting and satisfying. Malaysian cuisine is a beautiful tapestry of multicultural influences, and this dish exemplifies how Malay cooking techniques combine with indigenous spices to produce something truly special. The bright yellow hue from turmeric not only makes the dish visually appealing but also provides earthy undertones that balance the sweetness of coconut and the brininess of shrimp. Perfect for a health-conscious lunch, this recipe is light yet nutrient-rich, utilizing minimal oil and relying on natural flavors. Enjoy it with brown rice or cauliflower rice for a complete, guilt-free meal that brings a taste of Malaysia’s kampung (village) kitchens to your table.
Bahan-bahan(untuk 1 medium bowl with gravy and shrimp)
- 200g Medium fresh shrimp, peeled and deveined (udang)
- 1 cup Coconut milk (santan)
- 1 inch Fresh turmeric root, sliced (kunyit hidup)
- 1 stalk Lemongrass, bruised (serai)
- 3 small Shallots, sliced (bawang merah)
- 2 Garlic cloves (bawang putih)
- 1 Red chili, deseeded and sliced (cili merah) - pilihan
- 2 Kaffir lime leaves (daun limau purut)
- 1 Pandan leaf, knotted (daun pandan) - pilihan
- 1/2 tsp Salt
- 1/4 tsp Black pepper - pilihan
- 1 tsp Cooking oil (preferably canola or sunflower)
Arahan
- 1
Prepare the spice paste by blending shallots, garlic, turmeric root, and red chili (if using) until smooth.
5 minutes
Add a tablespoon of water to help blend the paste smoothly.
- 2
Heat oil in a wok over medium heat. Sauté the spice paste, bruised lemongrass, and pandan leaf until fragrant.
3 minutes
Keep stirring to prevent the paste from burning.
- 3
Pour in the coconut milk and add kaffir lime leaves. Bring to a gentle simmer.
3 minutes
Do not let the coconut milk boil vigorously to avoid splitting.
- 4
Add the shrimp and cook until they turn pink and are just cooked through.
4 minutes
Shrimp cook quickly; overcooking will make them tough.
Kenapa hidangan ini sihat
Shrimp in Turmeric Coconut Gravy is a healthy Malaysian lunch option because it uses minimal oil, relies on fresh herbs and spices for flavor, and is high in lean protein. The use of light coconut milk and the absence of added sugar or processed ingredients make this dish lower in calories and fat. It’s a great way to enjoy authentic flavors without compromising on nutrition.
This dish is packed with high-quality protein from shrimp and is naturally low in saturated fat when using light coconut milk. Turmeric is renowned for its anti-inflammatory properties, while lemongrass and kaffir lime leaves contribute antioxidants. Shallots and garlic offer vitamins C and B6, supporting immune health. When paired with whole grains like brown rice, this meal provides a balanced macronutrient profile suitable for a healthy lifestyle.
Petua
- 💡Use fresh turmeric for the best color and flavor—powdered can be used in a pinch.
- 💡Bruising the lemongrass releases more aroma and flavor.
- 💡Do not overcook the shrimp; they should remain juicy and tender.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid splitting the coconut milk.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 310.0 kcal |
