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Malaysia · Food

Daging Gulai Kawah

140 min
510 kcal
4 servings

By eatmundo · August 4, 2026

Daging Gulai Kawah🇲🇾AI-generated image

Same ingredients, elsewhere in the world

21 matches

Dishes from other countries' kitchens, made from the same core ingredients as Daging Gulai Kawah. The percentage is the share of ingredients the two recipes have in common.

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A traditional Kelantanese slow-cooked beef curry prepared in large cauldrons for community feasts. It features tender beef simmered in a rich, coconut-heavy aromatic gravy.

According to eatmundo's ingredient comparison, the closest dish to Daging Gulai Kawah from another cuisine is Gulai Daging (Indonesia): the two share 88% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Blend 10 bird eye chilies, 2cm fresh turmeric, 60g peeled shallots, 4 garlic cloves, 15g sliced galangal and 30ml water into a smooth, vibrant yellow paste.

  • 2

    In a large heavy-bottomed pot, combine 500g sliced beef with the blended spice paste and 3 bruised lemongrass stalks.

  • 3

    Pour in 400ml coconut milk and 250ml water and turn the heat to medium; stir continuously to prevent the coconut milk from curdling.

  • 4

    Once the mixture begins to bubble, reduce the heat to low and cover, allowing the beef to braise for 2 hours, stirring every 20 minutes, until fork-tender.

  • 5

    Remove the lid and stir in 1 tsp tamarind paste to balance the richness; simmer uncovered on low for 20 minutes, stirring from the bottom to prevent scorching, so the gravy reduces.

  • 6

    Season with 1 tsp salt, adjusting to your preference, and simmer uncovered for 5 more minutes until the gravy is glossy and thick and the oil rises to the surface.

Frequently Asked Questions

What is Daging Gulai Kawah?

Daging Gulai Kawah is a Malaysian beef curry cooked in a large communal cauldron. It consists of beef simmered in a spiced coconut milk gravy with lemongrass, turmeric, bird eye chili, and tamarind, and is typically served at large social gatherings or weddings.

What beef cut is best?

Use a marbled cut like brisket or chuck for the best texture during the long simmer.

Why does the gravy split?

The coconut milk will curdle if you do not stir it constantly until the first boil.

Can I use ground turmeric?

Fresh turmeric is essential for the authentic vibrant color and earthy flavor profile.

How do I know it's done?

The beef should be fork-tender and the oil should start to rise to the surface.

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