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2025-06-26T00:10:41Z

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{{Short description|Southeast Asian dish}}
{{Infobox food
| name = Gulai
| image = Gulai ayam3.jpg
| image_size = 250px
| caption = A plate of [[chicken as food|chicken]] ''gulai''.
| alternate_name = Indonesian curry<br>Malay curry
| country = [[Maritime Southeast Asia]]
| region = [[Sumatra]], [[Malay Peninsula]]
| national_cuisine = [[Indonesian cuisine|Indonesia]], [[Malaysian cuisine|Malaysia]], [[Singapore]], [[Brunei]], and [[Southern Thailand]]
| creator =
| type = Curry or stew
| course = Main
| served = Hot and room temperature
| main_ingredient = Ground ''[[Bumbu (seasoning)|bumbu]]'' spice mixture, including [[turmeric]], [[coriander]], [[black pepper]], [[galangal]], [[ginger]], [[chilli pepper]], [[shallot]], garlic, [[fennel]], [[lemongrass]], [[cinnamon]], [[caraway]], cooked in [[coconut milk]]
| variations = ''[[Asam pedas]]'', [[massaman curry]]
| calories =
| other =
}}
'''Gulai''' ({{IPA|ms|ˈɡulai̯}}) is a type of [[Spice|spiced]] [[stew]] commonly found in the culinary traditions of [[Indonesia]], [[Malaysia]] and other parts of [[Maritime Southeast Asia]], including [[Brunei]], [[Singapore]] and [[southern Thailand]]. Closely associated with both [[Padang cuisine|Minangkabau]] and [[Malay cuisine]]s, it is characterised by a rich, aromatic sauce made from [[coconut milk]] and a blend of ground spices, typically including [[turmeric]], [[coriander]], [[Chili pepper|chilli]] and other local aromatics. ''Gulai'' is usually prepared with [[meat]], [[fish]], [[offal]] or [[vegetable]]s and is typically served with rice. In [[English language|English]], it is sometimes described as Indonesian curry or Malay curry.

Translations:Gulai/1/en - Revision history

FuzzyBot: Importing a new version from external source