Gulai Pakis, an Indonesian specialty Recipe Recipe

Name: Gulai Pakis, an Indonesian specialty Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 large garlic cloves, crushed, peeled, and minced; 1/2 ounce fresh ginger, peeled and finely grated; 1/2 ounce galangal, peeled and finely grated; 1 lemongrass stalk, root end trimmed, outer leaves and tough green top removed, inner 6-inch-long bulb finely ground; 1/2 ounce fresh turmeric, peeled and finely grated; or 1/2 teaspoon turmeric powder; 4 or more red Thai chiles, stemmed, seeded, and minced; 1 1/2 teaspoons coriander seeds, finely ground; 1 teaspoon cumin seeds, finely ground; 3 candlenuts or macadamia nuts, finely crushed; 1 tablespoon Indonesian or Thai shrimp paste; 3 cups unsweetened coconut milk; 1/4 cup or more tamarind extract; 4 kaffir lime leaves (2 pairs); 1 1/2 pounds fiddleheads, well washed and drained, tail base trimmed

Servings: persons

2 tablespoons vegetable oil
2 large garlic cloves, crushed, peeled, and minced
1/2 ounce fresh ginger, peeled and finely grated
1/2 ounce galangal, peeled and finely grated
1 lemongrass stalk, root end trimmed, outer leaves and tough green top removed, inner 6-inch-long bulb finely ground
1/2 ounce fresh turmeric, peeled and finely grated; or 1/2 teaspoon turmeric powder
4 or more red Thai chiles, stemmed, seeded, and minced
1 1/2 teaspoons coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 candlenuts or macadamia nuts, finely crushed
1 tablespoon Indonesian or Thai shrimp paste
3 cups unsweetened coconut milk
1/4 cup or more tamarind extract
4 kaffir lime leaves (2 pairs)
1 1/2 pounds fiddleheads, well washed and drained, tail base trimmed

1
Heat the oil in a heavy-bottomed pot over medium heat.
2
Stir-fry the garlic, ginger, galangal, and lemongrass until fragrant and lightly golden, about 5 minutes.
3
Add the turmeric, chiles, ground coriander, cumin, and candlenuts, and stir-fry for 2 minutes more.
4
Add the shrimp paste and stir-fry until 1 to 2 shades darker, about 2 minutes.
5
Add the coconut milk and tamarind extract, and bring to a gentle boil.
6
Reduce the heat to low, add the kaffir lime leaves, adjust seasoning with salt, and simmer, partially covered, for 15 minutes.
7
Add the fiddleheads and continue to simmer until they are tender but firm, 5 to 10 minutes.
8
Serve with rice on the side and with any grilled fish or meat.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 large garlic cloves, crushed, peeled, and minced, 1/2 ounce fresh ginger, peeled and finely grated, 1/2 ounce galangal, peeled and finely grated, and more.

Yes, Gulai Pakis, an Indonesian specialty Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gulai Pakis, an Indonesian specialty Recipe

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