Entree: Timor-Leste – Southern Culinary Region – Gulai (Rich spiced coconut-milk curry typically made with meat or fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 1/2 lb (680 g) bone-in chicken thighs, skin removed
- 2 cups (480 ml) coconut milk
- 1 tbsp (15 ml) vegetable oil
- 6 shallots (about 5 oz / 140 g), peeled and roughly chopped
- 4 cloves garlic (about 12 g)
- 2 stalks lemongrass, white ends bruised and tied
- 1 inch (25 g) fresh galangal or ginger, sliced
- 2 tsp (4 g) ground turmeric
- 2 tsp (10 g) ground coriander
- 1 tsp (2 g) ground cumin
- 3 bird's eye chilies, sliced (about 10 g) or to taste
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks, about 10 oz (280 g)
- 4 kaffir lime leaves, torn
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (12 g) palm sugar or brown sugar
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- Fresh cilantro or sliced scallions for garnish

Instructions

1. In a blender or mortar and pestle, combine shallots, garlic, galangal (or ginger), ground turmeric, ground coriander, ground cumin, and bird's eye chilies with a splash of water to form a smooth spice paste.
2. Heat vegetable oil in a heavy pot over medium heat, add the spice paste and sauté until fragrant and oil separates, about 3–5 minutes.
3. Add the chicken pieces and brown briefly, coating them in the spice paste.
4. Pour in the coconut milk, add the bruised lemongrass stalks, kaffir lime leaves, potato chunks, diluted tamarind, and palm sugar. Stir to combine.
5. Bring to a gentle simmer, then reduce heat to low and cook uncovered until the chicken is tender and potatoes are cooked through and the sauce has slightly thickened, about 25–30 minutes.
6. Season with salt to taste, remove lemongrass stalks before serving, garnish with fresh cilantro or scallions, and serve hot with steamed rice.