Gulai Sapi Padang - Padang Style Beef Curry

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 2 hours

Total Time: 2 hours 30 mins

Serves: 4


  • 500 gram beef shank or chuck (Indonesian: daging sengkel atau sandung lamur)
  • 1 liter water
  • 3 tablespoon oil
  • 3 bay leaves (Indonesian: daun salam)
  • 2 asam kandis (*)
  • 2 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 cardamom pods (Indonesian: kapulaga)
  • 1 star anise (Indonesian: bunga pekak/bunga lawang)
  • 1 inch cinnamon stick (Indonesian: kayu manis)
  • 200 ml thick coconut milk (Indonesian: santan kental)
  • Grind the following into a spice paste
  • 10 shallots (Indonesian: bawang merah)
  • 10 red chilies (Indonesian: cabe merah keriting), about 100 gram
  • 6 cloves garlic (Indonesian: bawang putih)
  • 1 inch ginger (Indonesian: jahe)
  • 1 inch galangal (Indonesian: lengkuas)
  • 1 inch turmeric (Indonesian: kunyit)
  • 1/2 teaspoon ground white pepper (Indonesian: merica)
  • 1/2 teaspoon ground nutmeg (Indonesian: pala)
  • 1/2 teaspoon coriander seeds (Indonesian: ketumbar)
  • 1/4 teaspoon cumin seeds (Indonesian: jinten)
  • 2 teaspoon salt
  • 1 teaspoon sugar


  1. Place beef and water in a pot and bring to a boil. Reduce heat and simmer until the meat is tender, about 1 hour. Remove the beef and cut into 1 inch cubes. Reserve the beef stock.
  2. Heat the oil and sauté spice paste, asam kandis, lemongrass, cardamom, star anise, and cinnamon stick until fragrant, about 3 minutes.
  3. Pour the reserved beef stock into the pot and bring to a boil.
  4. Pour the coconut milk and bring to a boil.
  5. Return the beef into the pot, reduce heat and simmer until the liquid is slightly reduced and thickened and, about 30 minutes to 1 hour. Turn off heat and serve immediately with steamed white rice.


  • (*) Asam kandis can be substituted with asam gelugor (same amount) or tamarind (about 10 gram).

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