gulai

Gulai is a curry-like dish in Indonesian, Malaysian, and other Malay-influenced cuisines of Southeast Asia. It is typically made by simmering meat, seafood, or vegetables in a spiced coconut milk-based sauce, sometimes with a clear stock, until the flavors meld and the sauce thickens.

Flavor base: A spice paste, or bumbu halus, is prepared from aromatics such as shallots or onions, garlic, fresh chilies, turmeric, coriander, and cumin, often with lemongrass, galangal, ginger, and kaffir lime leaves. This paste is sautéed and then combined with coconut milk and stock. Common ingredients include beef, chicken, lamb, fish, or vegetables like jackfruit, potatoes, or green papaya. Sour notes may come from tamarind or tomatoes. The dish is simmered slowly to tenderize the main ingredient and deepen the sauce.

Regional varieties: Gulai Padang (from West Sumatra) is a well-known version where turmeric-rich coconut curry coats meats and fish; other variants include gulai ikan (fish curry), gulai ayam (chicken curry), and gulai kambing (goat curry).

Overview: Gulai is part of the broader Southeast Asian curry tradition and is distinguished from drier dishes such as rendang by its sauce and moisture. It is commonly served with steamed rice and sometimes with accompaniments like vegetables, sambal, or fried shallots; it appears at daily meals and festive occasions across Indonesia, Malaysia, and nearby regions.