Spicy Young Beef Intestine Curry with Potatoes

Ingredients

• 300 grams of young beef intestines
• 2 potatoes, peeled and cubed
• 10 red chilies
• 6 shallots
• 3 garlic cloves
• 1 package of coconut milk (such as Kara)
• 1 stalk of lemongrass
• 2 bay leaves
• 2 kaffir lime leaves
• 1 cm coriander powder
• 1 cm turmeric
• 1 cm ginger
• 1 piece of galangal
• Salt, to taste
• Seasoning, to taste
• Cooking oil

Instructions

1. Prepare the Spice Paste: Begin by blending the red chilies, shallots, garlic, turmeric, ginger, and galangal into a smooth paste.

2. Cook the Aromatics: Heat a little cooking oil in a pan over medium heat. Add the blended spice paste along with the bay leaves, kaffir lime leaves, and lemongrass. Sauté until fragrant and the oil begins to separate from the paste.

3. Simmer the Base: Pour in enough water to achieve your desired amount of gravy. Allow the mixture to come to a boil.

4. Add Ingredients: Once boiling, add the cubed potatoes and young beef intestines. Cook until the potatoes start to soften, then stir in the coconut milk.

5. Finish Cooking: Reduce the heat to low and let the dish simmer gently for about 7 minutes, or until both the potatoes and intestines are fully cooked. Adjust seasoning with salt and seasoning to taste.

6. Serve: Remove from heat and serve hot.

Enjoy this rich and flavorful gulai as a comforting meal. Happy cooking and bon appétit! 😁