Gulai Kawah (Malaysian Feast Curry)

🧂 Ingredients

• 2kg Beef(Preferably chuck, brisket, or a tougher cut suitable for slow cooking. Cut into large, 2-inch cubes.)
• 2L Coconut milk(Full-fat, unsweetened. Use freshly squeezed if possible for best flavor.)
• 200g Rempah (spice paste)(A pre-made or homemade spice paste. Key ingredients typically include shallots, garlic, ginger, galangal, chilies, turmeric, lemongrass, and various spices like coriander, cumin, and fennel.)
• 100g Kerisik (toasted coconut paste)(Freshly made or store-bought. This adds a nutty depth and slight thickening to the curry.)
• 1kg Potatoes(Peeled and cut into large, 1.5-inch chunks. Waxy varieties like Yukon Gold hold their shape well.)
• 2 tablespoons Tamarind paste(Mixed with 1/4 cup water and strained, to add a touch of sourness.)
• To taste Salt
• 1-2 tablespoons Sugar(Optional, to balance flavors.)
• 3 tablespoons Vegetable oil(For frying the rempah.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Heat the vegetable oil in a large, heavy-bottomed pot or wok (kawah) over medium heat. Add the rempah (spice paste) and sauté, stirring frequently, until it darkens slightly and becomes very fragrant. This process, called 'pecah minyak' (breaking the oil), should take about 15-20 minutes. Be careful not to burn the paste.

   ⏱️ 15-20 minutes
2. 2

   Add the beef cubes to the pot and stir well to coat them with the rempah. Sear the beef for about 5-7 minutes until browned on all sides. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer slowly for at least 2 hours, or until the beef is becoming tender. Stir occasionally to prevent sticking.

   ⏱️ 2 hours 5-7 minutes
3. 3

   Add the prepared potatoes and the kerisik (toasted coconut paste) to the pot. Stir everything together. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the potatoes are tender and the beef is fork-tender. The gravy should have thickened considerably.

   ⏱️ 45-60 minutes
4. 4

   Stir in the tamarind liquid, salt, and sugar (if using). Taste and adjust the seasoning as needed. The curry should have a balance of savory, slightly sweet, and tangy notes. Simmer for a final 5-10 minutes to allow the flavors to meld.

   ⏱️ 5-10 minutes
5. 5

   Serve hot. Gulai Kawah is traditionally served as part of a larger feast, often accompanied by lemang (glutinous rice cooked in bamboo) and rendang (slow-cooked meat).

   ⏱️ N/A

💡 Pro Tips

• ✓Traditionally cooked in a giant wok (kawah) over an open fire, which imparts a unique smoky flavor. A large, heavy-bottomed Dutch oven or stockpot will work well indoors.
• ✓Stirring is often a communal activity during large feasts, ensuring the curry doesn't stick and burns.
• ✓For a richer flavor, you can add a few kaffir lime leaves or a stalk of bruised lemongrass during the simmering process.
• ✓The consistency of the gravy can be adjusted by adding a little more coconut milk if it becomes too thick, or simmering uncovered for longer if too thin.

🔄 Variations

• Chicken version: Substitute beef with bone-in chicken pieces, adjusting simmering time accordingly (chicken cooks faster).
• Vegetarian version: Use firm tofu, tempeh, or a mix of root vegetables like sweet potatoes and carrots instead of beef.
• Spicier version: Add more fresh or dried chilies to the rempah paste.
• Without potatoes: Omit potatoes for a more traditional, meat-focused curry.

🥗 Nutrition

Per serving