👨‍🍳 조리법

1. 1

   Prepare the spice paste: In a food processor or blender, combine the chopped turmeric, galangal, shallots, garlic, coriander seeds, cumin seeds, black peppercorns, and chilies. Add a tablespoon of water or oil to help with blending. Process until a smooth paste forms. If using a mortar and pestle, toast the seeds briefly before pounding.

   ⏱️ 15 minutes
2. 2

   Sauté the spice paste: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (approx. 180°C / 350°F). Add the spice paste and sauté, stirring frequently, until very fragrant and the color deepens, about 8-10 minutes. This step is crucial for developing the flavor. Add the bruised lemongrass stalks and torn kaffir lime leaves and sauté for another minute until aromatic.

   ⏱️ 10 minutes
3. 3

   Add the goat meat: Add the goat meat pieces to the pot and stir well to coat them evenly with the spice paste. Cook, stirring occasionally, until the meat is lightly browned on all sides, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Add liquids and simmer: Pour in the coconut milk. Add salt to taste and the sugar. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it cook for at least 2 hours, or until the goat meat is very tender and falling apart. Stir occasionally to prevent sticking.

   ⏱️ 2 hours
5. 5

   Reduce and finish: Once the meat is tender, uncover the pot and increase the heat slightly to medium-low. Continue to simmer, stirring more frequently, for another 20-30 minutes, or until the curry has thickened to your desired consistency and the oil has separated from the sauce, appearing as a shimmering layer on top. This oil separation is a sign of a well-cooked gulai.

   ⏱️ 30 minutes
6. 6

   Adjust seasoning: Taste the gulai and adjust the salt and sugar as needed. Remove the lemongrass stalks and kaffir lime leaves before serving, if desired.

   ⏱️ 5 minutes