Indonesian Coconut Curry (Gulai)

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500g (1.1 lb) protein of choice (chicken, beef, lamb, tofu), cut into bite-sized pieces 500g (1.1 lb) protein of choice (chicken, beef, lamb, tofu), cut into bite-sized pieces
• 2 cups mixed vegetables (carrots, potatoes, bell peppers, green beans), diced 2 cups mixed vegetables (carrots, potatoes, bell peppers, green beans), diced
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar (or brown sugar) 2 tablespoons palm sugar (or brown sugar)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the ground turmeric, coriander, cumin, and chili powder. Add this spice mixture to the pot and stir well to coat the onions, garlic, and ginger.
4. 4.
   Pour in the coconut milk and stir until the spices are well incorporated.
5. 5.
   Add the protein of choice to the pot and simmer for 10 minutes, or until the meat is cooked through or the tofu is heated.
6. 6.
   Add the diced vegetables, tamarind paste, and palm sugar to the pot. Stir well and let the curry simmer for another 10-15 minutes, or until the vegetables are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Indonesian Coconut Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or flatbread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• To enhance the flavors, marinate the protein of choice in the spice mixture for 30 minutes before cooking.
• If you prefer a thicker curry, simmer it uncovered for a longer time to allow the sauce to reduce.

Serving advice

Serve the Indonesian Coconut Curry with steamed rice or flatbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To elevate the presentation, serve the curry in individual bowls and garnish with a sprinkle of turmeric powder or a drizzle of coconut cream. Serve with a side of steamed rice and fresh lime wedges.