Gulai Pakis, an Indonesian specialty 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!