Gulai is widely consumed throughout Indonesia and the Malay Archipelago, particularly in Sumatra, the Malay Peninsula, Java and Borneo. While its foundational preparation involves coconut milk and a blend of spices, regional variations exhibit distinct differences in ingredients, flavour profiles and presentation. In Java, gulai typically has a lighter yellow colour, whereas in Sumatra it often appears deeper and more reddish due to the greater use of chilli and spices. The consistency of the dish also varies: in Minangkabau, Acehnese and Malay cuisines, the sauce is generally thick and rich, while in Java it is typically thinner and soup-like, often served with mutton, beef or offal. Across the region, gulai is commonly eaten with steamed rice.