Ingredients
| Ingredient | Quantity |
|---|---|
| Hard-boiled eggs | 4 (peeled) |
| Thick coconut milk | 300 ml |
| Salt | 1 tbsp |
| Sugar | 1 tsp |
| Cooking oil | 5 tbsp |
| Galangal (sliced) | 2 cm |
| Lemongrass (bruised) | 1 stalk |
| Kaffir lime leaves | 2 leaves |
| Ground spices: | |
| Red chilies | 8 |
| Bird’s eye chilies | 10 |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Ginger | 2 cm |
| Turmeric | 3 cm |
| Ground coriander | 1 tbsp |
| Cumin | 1 tsp |
| Optional accompaniments: | |
| Potatoes or tofu | To taste |
Instructions
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Sauté the Aromatics: Heat the cooking oil in a pan over medium heat. Add the ground spices and sauté until fragrant. Introduce the kaffir lime leaves, bruised lemongrass, and sliced galangal, allowing their flavors to infuse.
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Add Coconut Milk: Pour in the thick coconut milk, stirring well. Bring the mixture to a gentle boil.
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Season and Simmer: Once boiling, add the sugar and salt, then incorporate the diced potatoes or tofu. Cook until the potatoes are slightly tender.
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Incorporate the Eggs: Carefully add the hard-boiled eggs, allowing them to absorb the rich flavors. Continue to simmer until the coconut milk separates slightly and the dish thickens to your liking. If you prefer a thinner consistency, add water as needed.
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Serve: Once ready, serve the Telur Gulai Kentang hot with steamed rice, allowing the aromatic curry to complement your meal beautifully. Enjoy! 😍
This delightful dish not only showcases the vibrant flavors of Indonesia but also offers a comforting and satisfying meal perfect for any occasion.