🥘

Beef Gulai (Sumatran Curry)

Name: Beef Gulai (Sumatran Curry)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Indonesian (Padang)
Ingredients: 1 kg beef Beef; 100 g Red chili; 100 g Shallots (≈ 8 pieces); 30 g Garlic (≈ 4 cloves); 20 g Ginger (≈ 2 cm); 20 g Turmeric (≈ 2 cm); 1 sdm Ground coriander; 0.5 sdt Cumin; 30 g Toasted candlenuts (≈ 6 nuts); 2 batang Lemongrass (bruised); 2 lembar Bay leaves; 3 lembar Kaffir lime leaves; 3 cm Galangal; 750 ml Thick coconut milk; 500 ml Thin coconut milk; 10 g Salt (≈ 2 tsp); 4 g Sugar (≈ 1 tsp); 1 sdm Tamarind paste (dissolved in hot water)

Sumatran-style curry with golden-red coconut milk broth. Sajian Sedap recipe.

Servings

Total Time

1.5-2 hours

Want to scale this recipe?

Use the Indonesian Spice Calculator — enter the amount of meat/chicken/chili you need and all spices auto-scale proportionally.

Ingredients

Main Ingredient

▸1 kg beef Beef

Spice Paste

▸100 g Red chili
▸100 g Shallots (≈ 8 pieces)
▸30 g Garlic (≈ 4 cloves)
▸20 g Ginger (≈ 2 cm)
▸20 g Turmeric (≈ 2 cm)
▸1 sdm Ground coriander
▸0.5 sdt Cumin
▸30 g Toasted candlenuts (≈ 6 nuts)

Whole Spices & Aromatics

▸2 batang Lemongrass (bruised)
▸2 lembar Bay leaves
▸3 lembar Kaffir lime leaves
▸3 cm Galangal

Liquids

▸750 ml Thick coconut milk
▸500 ml Thin coconut milk

Seasoning & Garnishes

▸10 g Salt (≈ 2 tsp)
▸4 g Sugar (≈ 1 tsp)
▸1 sdm Tamarind paste (dissolved in hot water)

Instructions

1
Blend the spice paste (red chili, shallots, garlic, ginger, galangal, turmeric, coriander, cumin, candlenuts) until smooth.
2
Sauté the paste with bruised lemongrass, salam leaves, turmeric leaves, and cinnamon stick until fragrant and oil separates.
3
Add beef pieces and stir until they change color and are coated with paste.
4
Pour in the thinner coconut milk and water. Cook over medium heat until beef is tender (1-1.5 hours).
5
Add the thick coconut milk and asam kandis (sour fruit). Stir gently and cook 30 more minutes until the gravy thickens and oil rises.
6
Adjust salt and sugar. Serve hot with steamed white rice.

Cooking Tips

●Toast candlenuts before grinding for stronger aroma.
●Sauté spice paste in plenty of oil (2-3 tbsp) until fragrant and oil separates — that means spices are cooked.
●Cook on low heat — gulai needs time to develop. Stir gently to keep coconut milk from breaking.

Frequently Asked Questions

How long does it take to cook Beef Gulai (Sumatran Curry)?▾

1.5-2 hours total (PT30M prep + PT2H cook). For the most authentic result, don't rush — especially the slow reduction stages.

How many servings does this recipe yield?▾

8 servings from 1 kg beef of main ingredient. For larger gatherings, use the spice scaling calculator — all spices scale proportionally.

Where does this recipe come from? Is it authentic?▾

Base recipe sourced from Sajian Sedap. All references are publicly available and widely cited among Indonesian home cooks.

Can I substitute ingredients I can't find?▾

Core spices (chilies, shallots, herbs) define the flavor identity and shouldn't be substituted. Garnishes and add-ons can be adjusted. See cooking tips below for guidance.