Latest revision as of 09:10, 26 June 2025
Southeast Asian dish
Gulai |
| Alternative names | Indonesian curry
Malay curry |
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| Type | Curry or stew |
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| Course | Main |
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| Place of origin | Maritime Southeast Asia |
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| Region or state | Sumatra, Malay Peninsula |
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| Associated cuisine | Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand |
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| Serving temperature | Hot and room temperature |
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| Main ingredients | Ground bumbu spice mixture, including turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon, caraway, cooked in coconut milk |
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| Variations | Asam pedas, massaman curry |
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Gulai (ms) is a type of 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 Minangkabau and Malay cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. Gulai is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Indonesian curry or Malay curry.
