Gulai Lemak

Ingredients

• 500 gsirloin beef
• 1,000 mlthin coconut milk
• to tastesalt
• 2 tbspoil
• 7shallots
• 6candlenuts
• 5red bird’s eye chillies
• 10large red chillies
• ½ tspground coriander
• ½ tspground cumin
• 3 cmturmeric
• 100 ggrated coconut

Instructions

1. 1

   Cut the beef

   Cut the beef into cubes.

2. 2

   Make the paste

   Pound or grind the shallots, candlenuts, chillies, coriander, cumin, turmeric and grated coconut into a paste.

3. 3

   Fry the paste

   Heat the oil in a wok and fry the paste for 3 minutes.

4. 4

   Add beef

   Add salt to taste and the beef.

5. 5

   Simmer the stew

   Pour in the coconut milk and simmer until the meat is cooked and the coconut milk has thickened.

6. 6

   Serve the stew

   Serve.

What is Gulai Lemak?

Gulai Lemak is a coconut-based spiced stew associated with Indonesian and wider Southeast Asian cooking. This version combines beef with a freshly ground mixture of chillies, shallots, nuts and spices.

The method is straightforward: fry the paste briefly, then simmer it with the beef and thin coconut milk. As the liquid cooks down, it thickens around the meat.

Nutrition and macros by portion

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

The coconut milk and oil provide most of the fat, while the beef contributes protein and the main source of carbohydrates is the grated coconut. Serve it with a moderate portion of rice and vegetables to make a more balanced plate.

Building the spice paste

Chillies and shallots: grinding them with the other paste ingredients helps distribute their flavour throughout the stew. The bird’s eye chillies bring more heat than the large red chillies.

Candlenuts and coconut: these contribute richness and body to the paste. Grind them thoroughly so the mixture is as even as possible.

Frying before simmering

Paste first: fry it in the oil for the specified 3 minutes before adding the beef. This brief cooking step starts the flavour development before the coconut milk goes in.

Keep it moving: stir the paste as it fries so it cooks evenly in the wok.

Cooking the beef

Cube size: cut the sirloin into reasonably even cubes so they cook at a similar pace. The recipe gives no exact cube dimensions, so avoid pieces that vary greatly in size.

Doneness: simmer until the beef is cooked through. The stated total time is 60 minutes, but use the meat’s doneness and the sauce’s thickness as the cues.

Getting the sauce right

Thin coconut milk: it provides the liquid for simmering the beef and reduces as the stew cooks. Let the stew simmer until the coconut milk has thickened, as directed.

Gentle heat: keep the stew at a simmer rather than a vigorous boil, and stir occasionally to help prevent sticking.

Serving the stew

Gulai Lemak is best served hot, with the thickened coconut sauce spooned over the beef. Plain rice is a practical accompaniment for soaking up the sauce.

Because the stew is rich and spicy, a simple vegetable side can add freshness and contrast.

Recipe notes & tips

• Grind the paste evenly so the shallots, chillies and spices cook at the same rate.
• Cut the beef into evenly sized cubes for more consistent cooking.
• Stir the paste while frying for its 3 minutes.
• Add salt to taste, bearing in mind that the sauce will reduce as it simmers.
• Check the beef and sauce as the stew approaches the stated 60-minute total time.

Variations

• Milder heat: reduce the bird’s eye chillies to make the paste less fiery.
• More heat: keep the full amount of both types of chilli for a spicier stew.
• Alternative cut: use another stewing-friendly beef cut and simmer until tender.
• Rice accompaniment: serve with plain rice to catch the coconut sauce.
• Vegetable side: add a simple cooked vegetable alongside the stew for contrast.

Common mistakes to avoid

• Uneven beef cubes: pieces cook at different rates; cut them to a similar size.
• Rushed paste frying: the paste may cook unevenly; fry it for the full 3 minutes.
• Vigorous boiling: the sauce can catch on the pan; maintain a simmer and stir occasionally.
• Stopping too early: the coconut milk may still be thin; continue simmering until it thickens.
• Over-salting: reduction concentrates the sauce; season to taste and account for the simmer.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, stirring occasionally; add a little water if the sauce has become too thick.

Frequently asked questions