🇮🇩 Indonesia · Food
Gulai Tunjang
By eatmundo · August 4, 2026
🇮🇩 IDA rich and succulent Padang-style curry featuring tender beef cartilage or brisket simmered in a golden coconut milk broth. The deep, aromatic spice blend creates a luxurious texture that pairs perfectly with warm jasmine rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Blend the shallots, garlic, candlenuts, turmeric, and galangal into a smooth paste using a mortar and pestle or food processor.
- 2
Heat 3 tbsp of oil in a large heavy-bottomed pot over medium heat and sauté the spice paste until fragrant and the oil begins to separate, about 5 minutes.
- 3
Add the cubed beef brisket to the pot, stirring well to coat every piece evenly in the aromatic spice mixture for 3 minutes.
- 4
Pour in 500ml of coconut milk slowly, stirring constantly to prevent the milk from curdling as it comes to a gentle simmer.
- 5
Reduce the heat to low, cover the pot partially, and let the beef simmer for 60 to 75 minutes until it becomes tender and the sauce thickens significantly.
- 6
Season with 1 tsp of salt, stirring gently, and taste to ensure the flavors have balanced perfectly before serving hot.
Frequently Asked Questions
What is the best cut for this dish?+
Authentic versions use cow trotters (tunjang) or tendon, but beef brisket is an excellent tender alternative for home cooks.
Can I use light coconut milk?+
Use full-fat coconut milk for the authentic rich texture; light versions will result in a thin, watery sauce.
Why is my curry separating?+
Coconut milk separates if it boils too rapidly; always keep the heat low and stir frequently.
How long can I store this?+
It keeps well in the refrigerator for up to 3 days and tastes even better the next day as the spices deepen.
🇮🇩 IDMundo Match
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