Gulai Serai (lemongrass Coconut Curry)
Gulai Serai is a flavorful Indonesian Indian curry dish that combines the aromatic flavors of lemongrass and coconut milk. This creamy and fragrant curry is a popular dish in Indonesian cuisine, known for its rich and spicy flavors.
Ingredients
- 1 stalk lemongrass, bruised and chopped
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 red chilies, sliced
- 1 lb (450g) chicken, cut into pieces
- 1 can (14 oz) coconut milk
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 cups water
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and red chilies. Sauté until the onions are soft and translucent.
- Add the chicken pieces to the pot and cook until they are no longer pink.
- Pour in the coconut milk and add the lemongrass, turmeric powder, coriander powder, and salt. Stir well to combine.
- Pour in the water and bring the curry to a gentle simmer. Let it cook for about 30 minutes, stirring occasionally.
- Stir in the tamarind paste and palm sugar, and let the curry simmer for an additional 10 minutes.
- Once the chicken is tender and the flavors have melded, remove the pot from the heat.
- Serve the Gulai Serai hot with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 25g
Supplies
Large pot Stovetop Wooden spoon
Tools
Knife Cutting board Grater
Serving suggestions
Serving suggestions: Serve with steamed rice or crusty bread.
Tips & tricks
Tips: Adjust the amount of red chilies to control the spiciness of the curry according to your preference.
Cost
$15