Gulai Sapi Lemak - beef stewed in spicy coconut milk

Ingredients

• 500 gbeef
• ¼ coconutgrated coconut
• 750 mlcoconut milk (from ½ coconut)
• 2 tbspkecap manis
• 2 tspsalt
• 2 tsppalm sugar
• 3 tbspoil
• 9shallots
• 6 clovesgarlic
• 5roasted candlenuts
• 6red curly chillies
• 4red chillies
• 1 tspcoriander
• ½ tspcumin
• 2 cmturmeric

Instructions

1. 1

   Prepare the ingredients

   Dice the beef. Toast the grated coconut until brown, then pound or grind it finely. Pound or grind the shallots, garlic, candlenuts, chillies, coriander, cumin and turmeric into a paste.

2. 2

   Fry the spice paste

   Heat the oil in a pan and fry the spice paste for 6 minutes. Add the beef and fry until its colour changes.

3. 3

   Simmer the gulai

   Add the toasted coconut, kecap manis, salt, palm sugar and coconut milk. Continue cooking until the beef is done and the sauce has thickened.

What is gulai sapi lemak?

Gulai is a family of Indonesian curries and stews, often made with a richly spiced sauce. This version combines beef with coconut milk and toasted grated coconut for a thick, fragrant finish.

The spice paste gives the stew its warmth, while kecap manis brings sweetness and savoury depth. Cooking the beef in the coconut mixture lets those flavours come together in one pan.

Nutrition and macros by portion

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

The beef provides most of the protein, while the coconut milk, grated coconut and cooking oil contribute much of the fat. The chillies, shallots and other aromatics add little bulk compared with the coconut-based sauce; serve the gulai with rice and vegetables for a more balanced plate.

Build the spice paste

Chillies: The recipe uses both curly red chillies and red chillies. They bring heat and flavour; keep the quantities as written for the intended spicy character.

Aromatics: Shallots, garlic, candlenuts, coriander, cumin and turmeric form the paste. Grind them finely so they fry evenly and distribute through the sauce.

Toast the coconut

Colour: Toast the grated coconut until brown, watching it closely so it colours without burning. This step brings out a nutty flavour.

Texture: Pound or grind the toasted coconut finely before adding it to the pan. Smaller pieces blend more readily into the sauce.

Fry before simmering

Spice paste: Fry it in the oil for the full 6 minutes, stirring as needed to keep it from catching. Then add the beef and cook until its colour changes.

Beef: Cutting the meat into dice helps it cook through in the stew. The recipe gives no specific cut, so choose a suitable stewing beef and check for tenderness as it cooks.

Check the sauce

Thickening: Simmer the mixture until the sauce has thickened and the beef is done. Keep an eye on the pan and stir from time to time so the coconut mixture does not stick.

Doneness: Test a piece of beef rather than relying only on the sauce's appearance. If the meat is not yet tender, continue cooking until it is done.

Serve it with

Rice: Plain rice is a natural partner for the rich sauce and makes it easy to serve the gulai as a complete meal. Spoon some sauce over the rice.

Fresh sides: A crisp, simply dressed salad or cooked green vegetables can provide contrast alongside the coconut-rich stew.

Recipe notes & tips

• Grind the spice ingredients into a smooth paste for an even sauce.
• Toast the coconut until brown, but take it off the heat before it burns.
• Stir the spice paste as it fries to help prevent it catching on the pan.
• Add the beef only after the paste has fried for 6 minutes.
• Check the beef for doneness and the sauce for thickness before serving.

Variations

• Milder heat: Use fewer chillies if you prefer a gentler curry.
• Extra vegetables: Serve with cooked green vegetables on the side.
• Rice pairing: Spoon the stew and its sauce over plain rice.
• Finer sauce: Grind the toasted coconut particularly finely before adding it.
• More sweetness: Keep the palm sugar and kecap manis in the recipe for its sweet-savoury balance.

Common mistakes to avoid

• Burning the coconut: Toast it until brown and keep a close eye on it.
• Coarse spice paste: Grind the bumbu finely so it cooks evenly.
• Rushing the paste: Fry it for the full 6 minutes before adding the beef.
• Adding beef too early: Wait until the spice paste has fried, then cook the meat until its colour changes.
• Stopping too soon: Continue cooking until the beef is done and the sauce has thickened.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, stirring so the thick sauce heats evenly; add a little water if it has become too thick.

Frequently asked questions