Gulai Tunjang - braised beef in coconut milk

Ingredients

• 750 gveal or bone-in beef
• 1,000 mlwater
• 750 mlcoconut milk
• 2asam kandis
• 1turmeric leaf
• 2kaffir lime leaves
• 1lemongrass stalk
• 7shallots
• 7 clovesgarlic
• 7red chillies
• 1 cmturmeric
• 2 cmgalangal
• 4candlenuts
• 1 tspsalt

Instructions

1. 1

   Cook the beef

   Cook the veal or beef in the water until tender. Take it out, remove the bone and cut the meat into pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, red chillies, turmeric, galangal, candlenuts and salt into a paste.

3. 3

   Simmer the curry

   Put the coconut milk, spice paste, asam kandis, turmeric leaf, kaffir lime leaves and lemongrass in a pan. Simmer gently until the coconut milk has thickened.

What is gulai tunjang?

Gulai is a family of Indonesian curries, often built around a richly spiced coconut-milk sauce. Tunjang refers to a version made with beef, traditionally including parts with bone and connective tissue.

This recipe cooks the meat before adding it to the curry, then lets coconut milk and aromatics thicken together. The result is a fragrant, gently simmered sauce rather than a quick, dry-fried curry.

Nutrition and macros by portion

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

The beef supplies most of the protein, while the coconut milk is the main source of fat and much of the dish's energy. Rice would add carbohydrates to the meal; balance the plate with a generous serving of vegetables alongside the curry.

The meat and its first cook

Bone-in beef: the bone contributes flavour as the meat cooks in water, and removing it afterwards makes the meat easier to portion.

Tenderness: cook the meat until it is tender enough to cut into pieces. The recipe does not specify a separate cooking time, so use the texture of the meat as your cue.

Building the spice paste

Pounded aromatics: shallots, garlic, chillies, turmeric, galangal and candlenuts form the seasoning base. Grind them as evenly as you can so the paste blends into the coconut milk.

Chillies: the recipe calls for seven red chillies but does not specify their heat level. For a milder curry, remove their seeds before pounding.

Why the leaves and stalk matter

Fragrant leaves: turmeric leaf and kaffir lime leaves add distinctive herbal and citrus notes as they simmer. Keep them in the pan while the sauce cooks, then remove them before serving if you prefer.

Lemongrass: lightly bruise the stalk before adding it to help release its aroma. Asam kandis contributes a tart note to balance the richness of the coconut milk.

Simmer gently for a thicker sauce

Gentle heat: bring the coconut milk mixture to a quiet simmer rather than a hard boil. Stir occasionally and keep an eye on the pan as the sauce reduces.

Thickened sauce: the recipe's doneness cue is the coconut milk becoming thicker. It does not give a precise simmering time, so stop when the sauce has reduced to the consistency you want.

Serving gulai tunjang

Serve the curry hot with steamed rice, which works well with the coconut sauce. Plain vegetables or a fresh, sharp side can add contrast to the rich, aromatic meat.

Check the seasoning before serving, as the sauce concentrates while it thickens. Remove the whole leaves and lemongrass stalk if they are still in the pan.

Recipe notes & tips

• Cut the cooked meat into similar-sized pieces so it is easy to serve.
• Pound the spice ingredients thoroughly for a more even paste.
• Bruise the lemongrass stalk before simmering it in the sauce.
• Keep the coconut milk at a gentle simmer and stir from time to time.
• Taste the thickened sauce before serving and adjust the salt if needed.

Variations

• Milder curry: remove the chilli seeds before grinding the paste.
• Beef choice: use bone-in beef in place of veal as the recipe allows.
• More vegetables: serve the curry with steamed greens on the side.
• Rice pairing: add steamed rice to make the sauce easier to scoop up.
• Smoother paste: grind the aromatics until no large pieces remain.

Common mistakes to avoid

• Hard-boiling the coconut milk: keep it at a gentle simmer to avoid scorching the sauce.
• Leaving the paste chunky: pound or grind it evenly so its flavours spread through the curry.
• Cutting the meat too early: cook it first, then remove the bone and portion the meat.
• Over-reducing the sauce: stop simmering once the coconut milk has thickened to your liking.
• Forgetting the aromatics: keep the leaves and lemongrass in the pan during the simmer for their flavour.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until piping hot, stirring often; loosen the sauce with a small splash of water if it has thickened in storage.

Frequently asked questions