Gulai Labu Spicy Shrimp and Cucumber Curry
Discover the vibrant flavors of Southeast Asia with this Gulai Labu Spicy Shrimp and Cucumber Curry—a comforting, aromatic dish brimming with bold spices and creamy coconut milk. Tender shrimp, sweet pumpkin (or butternut squash), and crisp cucumber slices are simmered to perfection in a fragrant curry base infused with garlic, shallots, galangal, and bird’s eye chilies for a touch of heat. Enhanced with turmeric, coriander, kaffir lime leaves, and a hint of palm sugar, this curry strikes the perfect balance between sweet, spicy, and savory. Ready in under an hour, this one-pot delight is perfect for weeknight dinners or special occasions. Serve it hot over steamed white rice for a hearty, flavorful meal that’s bound to become a family favorite. Keywords: spicy shrimp curry, Southeast Asian curry recipe, pumpkin curry with shrimp, coconut milk curry recipe.
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Recipe Information
Ingredients
- 300 grams Shrimp (peeled and deveined)
- 250 grams Pumpkin (Labu) or butternut squash (cut into 1-inch cubes)
- 150 grams Cucumber (cut into half-moon slices)
- 400 ml Coconut milk
- 3 pieces Shallots (finely chopped)
- 3 pieces Garlic cloves (minced)
- 3 pieces Bird's eye chili (finely chopped, adjust to taste)
- 1 inch Galangal (smashed)
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 2 pieces Bay leaves
- 3 pieces Kaffir lime leaves
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Palm sugar (or brown sugar)
- 250 ml Water
Instructions
Heat the vegetable oil in a pot over medium heat.
Add the chopped shallots, minced garlic, and bird's eye chili. Sauté for 2-3 minutes until fragrant.
Stir in the turmeric powder, coriander powder, and galangal. Cook for an additional minute to toast the spices.
Add the pumpkin cubes and stir to coat them in the aromatic spice mixture.
Pour in the coconut milk and water, stirring well to combine.
Add the bay leaves and kaffir lime leaves. Bring the mixture to a gentle simmer.
Once simmering, cover and cook for about 10-12 minutes or until the pumpkin becomes tender but not mushy.
Stir in the shrimp and cucumber slices. Cook for another 5-7 minutes until the shrimp are pink and fully cooked.
Season the curry with salt and palm sugar, adjusting to taste.
Remove the pot from the heat and let it rest for a couple of minutes.
Serve the Gulai Labu Spicy Shrimp and Cucumber Curry hot with steamed white rice.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 43.5 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 372 mg | 29% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2593 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
