Gulai Buluh Udang - Shrimp with bamboo curry

Ingredients

• 500 gshrimp
• 500 gbamboo shoots
• 500 mlcoconut water
• 20petai beans (stink beans)
• 4cherry tomatoes
• 500 mlcoconut milk
• 60 ml (4 tbsp)oil
• 4shallots
• 5 clovesgarlic
• 3 cmgalangal
• 3 cmturmeric
• 1 tspsalt

Instructions

1. 1

   Cook the shoots

   Slice the bamboo shoots thinly and cook them in the coconut water until tender.

2. 2

   Prepare the vegetables

   Halve the petai beans and cherry tomatoes. Pound or grind the shallots, garlic, galangal, turmeric and salt into a fine paste.

3. 3

   Fry the paste

   Heat the oil in a wok and fry the spice paste for 3 minutes.

4. 4

   Add shrimp

   Add the shrimp and cooked bamboo shoots, then fry for 1 minute.

5. 5

   Reduce the sauce

   Pour in the coconut milk and simmer gently until the sauce has reduced slightly.

6. 6

   Finish the curry

   Add the petai beans and tomatoes, then continue simmering gently until cooked. Serve.

What is Gulai Buluh Udang?

Gulai is a family of Indonesian curries, often made with a spice paste and a rich, gently simmered sauce. This version pairs shrimp with buluh, or bamboo shoots, and adds petai beans and tomatoes.

The combination works because the shoots bring a tender, lightly crisp texture, while coconut milk rounds out the spice paste. The curry is finished with tomatoes and petai for fresh, distinctive accents.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The shrimp provide most of the protein, while the bamboo shoots and coconut water contribute some of the carbohydrates. Coconut milk and frying oil are the main sources of fat; serve with a measured portion of rice and extra vegetables to round out the plate.

The ingredients that shape the curry

Bamboo shoots: slice them thinly so they become tender during their separate cooking in coconut water. This also gives them a head start before they go into the wok.

Petai and tomatoes: halving both lets them cook through quickly in the sauce. Petai has a strong, distinctive flavour, while tomatoes bring a gentle tang.

Coconut milk: add it after the shrimp and shoots, then simmer only until the sauce reduces a little. A slow simmer keeps the sauce creamy rather than rapidly boiling it down.

Make a smooth spice paste

Paste: pound or grind the shallots, garlic, galangal, turmeric and salt finely. A fine paste cooks more evenly and distributes the aromatics through the sauce.

Frying: give the paste the full 3 minutes in the hot oil before adding the other ingredients. Stir it as it cooks so it does not catch on the bottom of the wok.

Watch the shrimp closely

Shrimp: they need only 1 minute of frying before the coconut milk goes in, then finish cooking as the curry simmers. Avoid prolonged simmering, which can make them firm and rubbery.

Doneness: look for shrimp that have turned opaque and are just cooked through. The bamboo should be tender, and the sauce should have thickened slightly without becoming dry.

Keep the simmer gentle

Coconut sauce: once the coconut milk is in, keep the heat low enough for a quiet simmer. Stir occasionally and stop reducing when the sauce has thickened a little.

Final additions: the petai beans and tomatoes go in near the end, as directed. Simmer until they are cooked, checking the tomatoes so they soften without disappearing into the sauce.

What to serve with it

Rice: serve the curry with plain steamed rice to soak up the coconut sauce. A modest portion of rice makes a simple, balanced plate alongside the shrimp and bamboo shoots.

Fresh sides: cucumber or lightly dressed greens can add a cool, crisp contrast. Keep accompanying flavours mild so they do not overwhelm the aromatic curry.

Recipe notes & tips

• Slice the bamboo shoots evenly so they cook at the same rate.
• Use a wide wok or pan to give the spice paste room to fry.
• Stir the paste frequently during its 3-minute fry to prevent it catching.
• Keep the coconut milk at a gentle simmer rather than a rolling boil.
• Add the shrimp only when you are ready to continue cooking the curry.
• Serve soon after the shrimp are cooked for the best texture.

Variations

• Fresh chilli: add sliced chilli with the spice paste for extra heat.
• Lime finish: squeeze in a little lime juice just before serving for a sharper finish.
• More vegetables: add sliced green beans near the end of cooking so they retain some bite.
• Herb garnish: scatter chopped coriander over the curry at the table.
• Rice pairing: serve with steamed rice to catch the coconut sauce.

Common mistakes to avoid

• Uneven bamboo slices: thick pieces take longer to soften, so cut the shoots into consistently thin slices.
• Paste left raw: give it the full 3 minutes of frying before adding the shrimp and bamboo.
• High simmer: a hard boil can split or reduce the coconut sauce too quickly; lower the heat.
• Overcooked shrimp: they turn firm if simmered for too long, so stop as soon as they are opaque and cooked through.
• Dry curry: do not reduce the sauce excessively; stop when it has thickened slightly.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Reheat gently in a pan until piping hot, stirring carefully and avoiding a prolonged boil so the shrimp do not toughen.

Frequently asked questions