Gulai Spice Paste

Gulai Spice Paste

A fragrant golden paste of shallots, chiles, and toasted spices for rich Indonesian coconut curries.

Total 30 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

This bumbu gulai blends shallots, garlic, chiles, candlenuts, and warm spices like turmeric, coriander, and galangal into a fragrant base for coconut-milk curries. Fried briefly in oil to release its aroma, the paste forms the foundation of dishes like beef or chicken gulai across Indonesia and Malaysia. Make a batch ahead and freeze portions for quick weeknight curries.

Ingredients

  • 8 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 6 dried red chiles, soaked in hot water and seeded
  • 4 candlenuts (or macadamia nuts)
  • 2 inches fresh turmeric, peeled and sliced (or 2 teaspoons ground turmeric)
  • 2 inches fresh galangal, peeled and sliced
  • 1 inch fresh ginger, peeled and sliced
  • 2 stalks lemongrass, bottom third sliced thin
  • 1 tablespoon coriander seeds, toasted
  • 1 teaspoon cumin seeds, toasted
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon fine sea salt
  • 1/4 cup neutral oil, such as vegetable or peanut oil
  • 1/4 cup water, as needed for blending

Method

  1. Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat, stirring constantly, until fragrant, about 1 to 2 minutes. Transfer to a mortar or spice grinder and grind to a fine powder.

  2. Combine the shallots, garlic, soaked chiles, candlenuts, turmeric, galangal, ginger, lemongrass, ground toasted spices, and salt in a food processor or blender.

  3. Blend, adding water a tablespoon at a time, until a smooth, thick paste forms, scraping down the sides as needed.

  4. Heat the oil in a 9-inch skillet over medium-low heat. Add the spice paste and fry, stirring frequently, until the raw aroma mellows, the color deepens, and the oil separates slightly at the edges.

  5. Remove from heat and let the paste cool completely before transferring to a jar or airtight container.

  6. Store in the refrigerator for up to 1 week, or divide into portions and freeze for up to 3 months.

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    Gulai Spice Paste

    This bumbu gulai blends shallots, garlic, chiles, candlenuts, and warm spices like turmeric, coriander, and galangal into a fragrant base for coconut-milk curries. Fried briefly in oil to release its aroma, the paste forms the foundation of dishes like beef or chicken gulai across Indonesia and Malaysia. Make a batch ahead and freeze portions for quick weeknight curries.

    30 min 16 oz 95 cal

    Ingredients

    • 8 shallots, peeled and roughly chopped
    • 6 cloves garlic, peeled
    • 6 dried red chiles, soaked in hot water and seeded
    • 4 candlenuts (or macadamia nuts)
    • 2 inches fresh turmeric, peeled and sliced (or 2 teaspoons ground turmeric)
    • 2 inches fresh galangal, peeled and sliced
    • 1 inch fresh ginger, peeled and sliced
    • 2 stalks lemongrass, bottom third sliced thin
    • 1 tablespoon coriander seeds, toasted
    • 1 teaspoon cumin seeds, toasted
    • 1/2 teaspoon white peppercorns
    • 1 teaspoon fine sea salt
    • 1/4 cup neutral oil, such as vegetable or peanut oil
    • 1/4 cup water, as needed for blending

    Method

    1. 1

      Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat, stirring constantly, until fragrant, about 1 to 2 minutes. Transfer to a mortar or spice grinder and grind to a fine powder.

    2. 2

      Combine the shallots, garlic, soaked chiles, candlenuts, turmeric, galangal, ginger, lemongrass, ground toasted spices, and salt in a food processor or blender.

    3. 3

      Blend, adding water a tablespoon at a time, until a smooth, thick paste forms, scraping down the sides as needed.

    4. 4

      Heat the oil in a 9-inch skillet over medium-low heat. Add the spice paste and fry, stirring frequently, until the raw aroma mellows, the color deepens, and the oil separates slightly at the edges.

    5. 5

      Remove from heat and let the paste cool completely before transferring to a jar or airtight container.

    6. 6

      Store in the refrigerator for up to 1 week, or divide into portions and freeze for up to 3 months.