Gulai Bagar Western Sumatran Curry
Experience the rich, aromatic flavors of "Gulai Bagar," a Western Sumatran curry that brings Indonesian culinary heritage to your table. This hearty dish features tender chunks of beef, slow-simmered in a luscious coconut milk base infused with a vibrant spice blend of red chilies, turmeric, galangal, and lemongrass. The addition of warm spices like nutmeg, cinnamon, and star anise creates an intoxicating depth, while tamarind and palm sugar provide a perfect balance of tangy and sweet undertones. Serve this comforting curry with steamed rice for a satisfying meal that’s bursting with authentic flavors. Perfect for fans of Southeast Asian cuisine, this recipe offers an irresistible combination of bold tastes and aromatic textures.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef (preferably brisket or chuck)
- 400 ml coconut milk
- 250 ml water
- 4 large pieces red chilies
- 6 pieces shallots
- 4 cloves garlic
- 3 cm piece turmeric root
- 4 cm piece galangal
- 2 pieces lemongrass stalks
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground nutmeg
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 piece cinnamon stick
- 4 pieces cloves
- 2 pieces star anise
- 2 pieces bay leaves
- 3 pieces kaffir lime leaves
- 3 tablespoons cooking oil
- 1 teaspoon salt
- 0.5 teaspoon white pepper
Instructions
Cut the beef into large chunks, about 3-4 cm each. Set aside.
Blend the red chilies, shallots, garlic, turmeric root, and galangal into a smooth paste using a food processor or blender. Add a small amount of water if necessary to aid blending.
Bruise the lemongrass stalks with the back of a knife to release their aroma.
In a large pot or deep pan, heat the cooking oil over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant and the oil begins to separate.
Stir in the coriander seeds, cumin seeds, cinnamon stick, cloves, star anise, and nutmeg. Cook for an additional 2 minutes.
Add the beef chunks to the pan and coat them in the spice mixture. Sear the meat for 5 minutes.
Pour in the coconut milk and water. Add the lemongrass, bay leaves, and kaffir lime leaves. Stir well.
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 60-90 minutes, stirring occasionally to prevent sticking.
Midway through cooking, stir in the tamarind paste, palm sugar, salt, and white pepper. Taste and adjust seasoning as needed.
Continue simmering until the beef is tender and the curry sauce has thickened to your preferred consistency.
Remove the lemongrass, bay leaves, and kaffir lime leaves before serving.
Serve hot with steamed rice and garnish with fresh herbs, if desired.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 65.1 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 4486 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
