Gulai Merah

Ingredients

• 325 mlwater
• 900 gbeef short ribs
• 2 tbspoil
• 2salam leaves
• 4 cmgalangal, crushed
• 1lemongrass stalk
• 1 tbsplime juice
• 4shallots
• 4 clovesgarlic
• 3 cmginger
• 5red bird’s eye chillies
• 2 tspcoriander
• 1/4 tspturmeric
• 1 tspsalt

Instructions

1. 1

   Cut the ribs

   Cut the beef short ribs into pieces.

2. 2

   Make the paste

   Grind the shallots, garlic, ginger, chillies, coriander, turmeric and salt to a fine paste.

3. 3

   Marinate the beef

   Mix the paste with 125 ml of the water to make a marinade. Coat the beef with it and leave to rest for 60 minutes.

4. 4

   Fry the beef

   Heat the oil in a wok. Add the beef and its marinade, the galangal, lemongrass, salam leaves and lime juice, then fry for 5 minutes.

5. 5

   Simmer until tender

   Add the remaining water and simmer gently for 60 minutes, until the meat is tender.

What is gulai merah?

Gulai is a family of Indonesian curries with roots in the cooking traditions of the Indonesian archipelago and influences from wider South Asian curry styles. Gulai merah means red gulai, a name that suits the chilli and spice paste used here.

This version pairs beef short ribs with a freshly ground paste, galangal, lemongrass and salam leaves. Marinating the meat before simmering gives the seasonings time to coat it thoroughly.

Nutrition and macros by portion

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

The short ribs provide most of the protein and fat, while the water-based spice paste contributes little carbohydrate. Serve a moderate portion of ribs with rice and vegetables to make a more balanced plate.

Building the spice paste

Fresh aromatics: grind the shallots, garlic, ginger and chillies until fine, together with the coriander, turmeric and salt. A smooth paste spreads more evenly over the beef than a coarse one.

Chilli level: red bird’s eye chillies can be quite hot, so adjust their number to suit your preference while keeping the other paste ingredients in proportion.

The short marinade

Water matters: the method uses 125 ml of the measured water to loosen the paste into a marinade. Reserve the rest to add to the wok for the simmer.

Resting time: leave the coated beef for the stated 60 minutes. This also gives you time to prepare the galangal and lemongrass before cooking.

Aromatic ingredients

Galangal and lemongrass: crush the galangal and bruise the lemongrass stalk so they can release their fragrance as the curry cooks. They flavour the sauce but are not usually eaten as part of each bite.

Salam leaves: these Indonesian leaves add a distinctive herbal note. If they are unfamiliar, look for them at an Indonesian or South-East Asian grocer rather than assuming ordinary bay leaves taste identical.

Frying and simmering

Initial frying: fry the meat with its marinade and aromatics for 5 minutes, stirring so the paste heats through and coats the pieces.

Gentle cooking: add the remaining water and keep the curry at a slow simmer for 60 minutes. Avoid a hard boil, which can make the sauce reduce too quickly before the ribs soften.

How to judge doneness

Tender meat: check a rib after the simmering time by pressing it with a fork; it should feel tender rather than tough. If needed, continue simmering gently until it reaches that point.

Sauce texture: the recipe does not specify a final thickness, so use the tenderness of the meat as the main cue. Keep the heat low and stir occasionally to prevent the paste settling on the base of the wok.

Serving gulai merah

Rice is a natural accompaniment, soaking up the spiced sauce and balancing the richness of the short ribs. Plain steamed rice keeps the focus on the curry.

For a fuller plate, add a simply cooked green vegetable or a fresh, crisp side. Serve the curry hot, with the ribs and sauce divided evenly.

Recipe notes & tips

• Cut the ribs into pieces of similar size so they cook at a similar pace.
• Grind the paste as finely as you can for an even coating.
• Measure out the 125 ml marinade water first, then reserve the rest for the wok.
• Bruise the lemongrass before adding it to help release its aroma.
• Keep the curry at a gentle simmer and stir occasionally.
• Taste the sauce near the end and adjust the seasoning only if needed.

Variations

• Milder curry: use fewer bird’s eye chillies while keeping the other paste ingredients.
• More heat: add an extra bird’s eye chilli to the spice paste.
• Richer sauce: leave a little more fat on the ribs for a fuller finish.
• Different cut: use beef chuck in place of short ribs and check tenderness as it simmers.
• Fresh finish: serve with a little extra lime juice at the table.

Common mistakes to avoid

• Coarse paste: grind the aromatics and spices finely so the marinade coats the beef evenly.
• Using all the water at once: reserve 200 ml after measuring out the 125 ml for the marinade.
• High heat during simmering: lower the heat so the sauce simmers gently rather than boiling hard.
• Skipping the marinade: allow the full 60 minutes for the paste to coat and season the beef.
• Rushing the finish: judge the ribs by tenderness, and simmer longer if they are still firm.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions