How to Cook Gulai: The Rich Indonesian Curry
Posted on Desember 5, 2025 — Category: GeneralHow to Cook Gulai: The Rich Indonesian Curry Gulai is often described as the "wet" cousin of Rendang. It uses a complex blend of spices ("bumbu") and coconut milk to create a sauce that is velvety and deeply aromatic. The key to a good Gulai is patience. You must cook the coconut milk slowly so that it thickens without splitting, resulting in a smooth, oily, and savory gravy. Ingredients The Meat
- 500g Beef (Chuck or Brisket) or Mutton/Lamb. Cut into cubes.
- Note: Using meat with some fat or bone adds better flavor to the sauce.
- 8 cloves
- 4 cloves
- 5-8 pieces Red curly chilies (adjust for heat).
- 3 cm Turmeric (Kunyit).
- 2 cm Ginger (Jahe).
- 3 pieces Candlenut (Kemiri), toasted.
- 1 tsp Coriander seeds (Ketumbar).
- ½ tsp Cumin (Jintan).
- ¼ tsp Fennel powder (Adas) - Optional, but gives that authentic curry smell.
- 500ml Thin coconut milk.
- 250ml Thick coconut milk (cream).
- 1 sheet Turmeric Leaf (Daun Kunyit) - This is the signature herb of Minang cooking. Tie it in a knot.
- 3 pieces Kaffir lime leaves.
- 2 stalks Lemongrass, bruised.
- 1 piece Galangal (Lengkuas), bruised.
- 2 pieces Asam Kandis (dried sour fruit) or 1 tsp Tamarind paste.
- Dry Spices: 1 Cinnamon stick, 3 Cloves, 2 Cardamom pods.
- Seasoning: Salt and sugar to taste.
- Heat about 3-4 tablespoons of oil in a wok or large pot.
- Add the blended spice paste along with the dry spices (cinnamon, cloves, cardamom), lemongrass, galangal, lime leaves, and the turmeric leaf.
- Sauté over medium heat until the spices are fragrant, the color darkens, and the oil begins to separate from the paste.
- Add the beef or mutton cubes to the wok.
- Stir well to coat every piece of meat with the spice paste.
- Cook for a few minutes until the meat changes color and stiffens slightly.
- Pour in the thin coconut milk.
- Bring it to a gentle boil, then lower the heat.
- Simmer uncovered until the meat is half-tender. This allows the spices to penetrate the meat before the sauce thickens.
- Add the Asam Kandis (or tamarind).
- Once the liquid has reduced slightly and the meat is getting tender, pour in the thick coconut milk.
- Crucial Step: From this point on, you must stir the pot gently and frequently. Do not let the coconut milk boil violently, or it will "break" (pecah santan), creating a watery soup instead of a creamy sauce.
- Season with salt and a pinch of sugar.
- Continue simmering on low heat until oil rises to the surface and the sauce thickens to your liking. The meat should be fork-tender.
- Serve alongside steaming hot white rice.
- For a true Padang experience, serve it with boiled Cassava Leaves (Daun Singkong) and Green Chili Sambal (Sambal Ijo).
- Pour the curry sauce generously over the rice.