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.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

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

Directions

Step 1

Cut the beef into large chunks, about 3-4 cm each. Set aside.

Step 2

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.

Step 3

Bruise the lemongrass stalks with the back of a knife to release their aroma.

Step 4

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.

Step 5

Stir in the coriander seeds, cumin seeds, cinnamon stick, cloves, star anise, and nutmeg. Cook for an additional 2 minutes.

Step 6

Add the beef chunks to the pan and coat them in the spice mixture. Sear the meat for 5 minutes.

Step 7

Pour in the coconut milk and water. Add the lemongrass, bay leaves, and kaffir lime leaves. Stir well.

Step 8

Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 60-90 minutes, stirring occasionally to prevent sticking.

Step 9

Midway through cooking, stir in the tamarind paste, palm sugar, salt, and white pepper. Taste and adjust seasoning as needed.

Step 10

Continue simmering until the beef is tender and the curry sauce has thickened to your preferred consistency.

Step 11

Remove the lemongrass, bay leaves, and kaffir lime leaves before serving.

Step 12

Serve hot with steamed rice and garnish with fresh herbs, if desired.

Nutrition Facts

Serving size	(1628.8g)

Amount per serving	% Daily Value*
Calories	2293.2

Total Fat 149.6g	0%
Saturated Fat 47.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 375mg	0%
Sodium 2889.3mg	0%
Total Carbohydrate 154.3g	0%
Dietary Fiber 18.4g	0%
Total Sugars 65.1g
Protein 102.9g	0%

Vitamin D 0IU	0%
Calcium 519.7mg	0%
Iron 40.7mg	0%
Potassium 4486.4mg	0%

*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.

Source of Calories

Fat: 56.7%

Protein: 17.3%

Carbs: 26.0%