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Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

Hard-boiled eggs are totally not boring when they are made into delicious gulai telur Padang (egg curry). They are just like the ones from a Padang restaurant.
Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth
Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

Eggs are my go-to easy dishes. I love making hard-boiled eggs, and then further cook them in delicious sauces like this gulai telur Padang.

You can fry the hard-boiled eggs in hot oil first to create a blistered golden brown crust on the eggs. I usually skip this step, but the ones sold in Padang restaurants usually have this golden brown crust, so it is up to you if you want to or not.

Gulai Padang sauce

The sauce is simple, just need to gather the ingredients and make a spice paste with food processor or blender.

You will need lemongrass, shallot, garlic, bird eye chilies, candlenuts (or macadamia), ginger, galangal, kaffir lime leaves, daun salam, tumeric powder, and coconut milk.

If bird eye chilies are too spicy for your liking, feel free to use milder varieties, such as cayenne, or even Fresno. Just make sure to use red color chilies.

Daun salam is Indonesian bay leaves. The flavor is super different compared to regular bay leaves. So if you can’t find daun salam, the best option would be to simply omit them.

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth
Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

How to cook gulai telur Padang?

First, sauté spice paste and all seasoning ingredients until fragrant and the color turns into a darker shade.

Then, add water and coconut milk and bring to a boil. Add the peeled hard boiled eggs and simmer for 15 minutes until the sauce thickens.

Turn off the heat, discard the leaves, and serve gulai telur padang with steamed white rice.

A typical packet of nasi Padang

Typically if you buy a packet of Padang rice meal, you get a serving of rice, a serving of egg (gulai telur or telur balado, you get to choose usually), a serving of vegetables, and a serving of meat (rendang, gulai ayam, ayam bakar, ayam pop), and a generous amount of sambal lado.

A rice packet like this is very filling and most likely costs less than $2, a truly delicious and satisfying meal at a very reasonable price. Give it a try if you ever visit Indonesia :)

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth
Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

4.8 from 10 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 6

Print Recipe


  • 3 tablespoon oil
  • 2 lemongrass, cut into 2 inch sections, bruised
  • 3 Indonesian bay leaves (Indonesian: daun salam)
  • 5 kaffir lime leaves (Indonesian: daun jeruk)
  • 1 cup coconut milk (from canned coconut milk)
  • 1 cup water
  • 12 hard boiled eggs, peeled
  • Spice paste (grind the following together)
  • 80 gram shallot
  • 5-8 red bird eye chilies (or fresno chilies)
  • 2 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 2 candlenuts
  • 1/2 teaspoon turmeric powder (or 1" of fresh turmeric)
  • 1/2 tablespoon salt


  1. Heat oil in a wok on medium heat. Sauté spice paste, lemongrass, Indonesian bay leaves, and kaffir lime leaves until fragrant and the spice paste turns a darker shade. About 5 minutes.
  2. Add coconut milk and water. Stir to mix. Bring a boil.
  3. Add hard boiled eggs. Once it returns to a boil again, reduce heat to a simmer. Cook for 15 minutes, or until the sauce is thick.
  4. Turn off the heat. Discard the leaves. Serve with steamed white rice.
Indonesian Pantry
Indonesian Kitchen


  • Chris Chris says:

    Looks so yum! It's amazing how the eggs and spices in the first two pictures turn out to be the third picture which absolutely mouth watering. Thanks for sharing! Will cook this for dinner ;)

    • Anita Anita says:

      Haha, the magical moment when separate ingredients come together into a beautiful dish is amazing indeed. I hope you will like this dish Chris :)

  • Linda Lim Linda Lim says:

    Another winner! Thanks for sharing this with us. Ethnic food is still tops.

  • MochaBanana68 MochaBanana68 says:

    Hi Anita...what do you think if I were to substitute the Indonesian bay leaves with kenchur or cekur leaves instead??...I'll try out your version of the Tempe kecap manis because my former maid used to prepare & cooked it for the household but she would never reveal her recipe to me when I asked her about it...which by the way, kecap manis ABC can do??... Thanks for your time

    • Anita Anita says:

      Hi, I would skip the Indonesian bay leaves and not substitute it with anything :) You don't need to add kecap manis (yes, kecap manis ABC is pretty good) for this recipe, but you can always add some if you love the flavor, 1-2 tablespoon of the stuff shouldn't hurt ;)

  • Lim Lim says:

    Can I use lime juice instead lime leaves?

    • Anita Anita says:

      You can use lime zest (the skin of lime) if you cannot find lime leaves, from about 3-4 limes.

      • Lim Lim says:

        I just bought it. Thks

  • Tawnie Kroll Tawnie Kroll says:

    This was incredible, thank you! Was my first time trying and I will def make again!

  • Sandhya Hariharan Sandhya Hariharan says:

    This Egg Curry sounds wonderful with all the ingredients. I can't wait to try it soon.

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    These look absolutely delicious! I've never tried them this way before but I will definitely have to!

  • Carrie Robinson Carrie Robinson says:

    Oooooo.... that broth you braise the eggs in sounds amazing! :)

  • Pam Pam says:

    This looks scrumptious and your photos are just lovely. Thanks for sharing.

  • Danial Danial says:

    I cooked this for dinner today. Definitely delicious. The hard boiled eggs, I fry it in a very hot oil, and so the white eggs skin will have a rough texture that I like. Then I combine it with your coconut gravy. Love it.

  • David Green David Green says:

    Pasti lamak bana!

  • Suresh Sampath Suresh Sampath says:

    I’ve got to say I love this dish. I’ve made it four or five times now and I feel comfortable with it now. The fragrance of the paste, how it turns a bright yellow when adding liquid and the taste together with nasi kuning is the best. I add a little palm sugar as I like a hint of sweetness.

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