🇲🇾 Malaysia · Food
Daging Gulai Kawah
By eatmundo · August 4, 2026
🇲🇾 MYA 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.
Ingredients
check them off as you prepareHow to Make It
- 1
Blend 10 bird eye chilies, 2cm fresh turmeric, and a splash of 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 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 40 minutes.
- 5
Stir in 1 tsp tamarind paste to balance the richness; ensure you stir from the bottom to prevent scorching.
- 6
Season with 1 tsp salt, adjusting to your preference while the gravy thickens to a glossy, reduced consistency.
Frequently Asked Questions
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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