Gulai Nangka Muda Terasi Udang (Young Jackfruit Curry with Shrimp Paste)
A fragrant and complex Indonesian appetizer featuring tender young jackfruit simmered in a rich, aromatic coconut milk broth infused with spicy chilies and pungent shrimp paste. This dish offers a delightful balance of bitter, sweet, sour, and umami notes that will tantalize your taste buds.
Prep Time
60 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
Prepare the young jackfruit: Peel the outer tough skin, remove the core, and chop into bite-sized pieces. Boil the jackfruit in water for 20 minutes until tender. Drain and set aside.
~30 min - 2
Prepare the spice paste: In a mortar and pestle, grind the red chilies, shallots, garlic, galangal, and turmeric into a smooth paste. Bruise the lemongrass stalk.
~10 min - 3
Sauté the spice paste: Heat vegetable oil in a large pot over medium heat. Add the spice paste, bruised lemongrass, bay leaves, and lime leaves. Stir-fry until fragrant, about 3-5 minutes.
~5 min - 4
Add shrimp paste: Stir in the shrimp paste and cook for another minute until fragrant.
~1 min - 5
Simmer the curry: Add the boiled jackfruit and coconut milk to the pot. Stir well to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until the jackfruit is well-infused with the flavors and the sauce has thickened slightly.
~20 min - 6
Season: Stir in salt and sugar to taste. Adjust as needed.
~2 min - 7
Serve: Ladle the Gulai Nangka Muda Terasi Udang into a serving bowl and serve hot.
Tips
- Young jackfruit can be found pre-cut and vacuum-sealed in Asian markets, which saves preparation time.
- Serve this appetizer with steamed rice or as a side dish to a larger Indonesian meal.
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