Chicken & Meat
Gulai Daging Sapi Kuah Kuning (Yellow Curry Beef Gulai), Rich and Fragrant Indonesian Spiced Stew
Prep
20 min
Cook
75 min
Servings
5
Level
Medium
Gulai daging sapi (beef gulai) is a rich coconut milk curry dish made with a classic Indonesian spice blend that's savory, slightly spicy, and irresistibly fragrant. Tender beef is simmered in a thick, golden curry sauce that soaks into every bite, making it perfect served warm with steamed white rice or ketupat (compressed rice cakes). This dish is a favorite at family gatherings because it feels luxurious yet stays comforting and homey.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams beef (tenderloin or brisket)
- 800 ml thick coconut milk from 1 coconut
- 8 shallots
- 4 clove garlic
- 6 pieces curly red chilies
- 4 toasted candlenuts
- 3 inch piece charred turmeric
- 3 inch piece ginger
- 3 inch piece galangal, crushed
- 2 stalks lemongrass, crushed
- 4 leaves kaffir lime leaves
- 2 leaves bay leaves
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 1 tbsp palm sugar, shaved
- 1.5 tsp salt
- 3 tbsp cooking oil for sautéing
- 300 ml water
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👩🍳 Instructions
- 1 Cut the beef into medium-sized pieces, wash thoroughly, then boil with enough water until half-tender. Set the beef broth aside.
- 2 Blend the shallots, garlic, red chilies, candlenuts, turmeric, and ginger using a blender or mortar and pestle until you get a smooth spice paste.
- 3 Heat the oil in a wok or pot, then sauté the spice paste together with the lemongrass, galangal, kaffir lime leaves, and bay leaves until fragrant and fully cooked.
- 4 Add the pre-boiled beef into the sautéed spice mixture, stirring well so the spices soak into the meat.
- 5 Pour in the beef broth and the thick coconut milk little by little while continuously stirring so the coconut milk doesn't curdle.
- 6 Add the ground coriander, ground cumin, palm sugar, and salt. Stir well and cook over low heat, stirring occasionally.
- 7 Cook the gulai until the beef is completely tender and the sauce has thickened, about 45-60 minutes. Adjust the seasoning to taste.
- 8 Remove from heat and serve the gulai warm, topped with fried shallots, alongside steamed white rice or ketupat.
💡 Tips
• Use low heat when cooking the coconut milk so it doesn't curdle and the sauce stays creamy.
• For more tender beef that cooks faster, use a pressure cooker for the initial boiling step.
• Briefly char the turmeric before blending it to give the gulai a more fragrant aroma and a prettier color.
• The gulai tastes even better when reheated the next day, as the spices have more time to soak in.
📊 Nutrition Facts / serving
420
Calories (kcal)
28 g
Protein
30 g
Fat
12 g
Carbs
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