📝 About This Recipe
Hailing from the Tausug people of Mindanao, Beef Kulma is a majestic fusion of flavors where Filipino beef stew meets the aromatic spices of Indian and Malay curries. This dish is defined by its incredibly tender beef bathed in a velvety sauce of creamy coconut milk, savory peanut butter, and a signature blend of spices. It is a celebratory dish that offers a complex balance of heat, creaminess, and deep umami that sets it apart from any other curry in the archipelago.
🥗 Ingredients
The Meat
- 1 kg Beef Chuck or Brisket (cut into 1.5-inch cubes)
- 4 cups Water (for boiling the beef until tender)
Aromatics and Spices
- 3 tablespoons Cooking Oil (coconut oil preferred)
- 1 large Red Onion (finely chopped)
- 5 cloves Garlic (minced)
- 2 inch piece Ginger (peeled and julienned)
- 2 stalks Lemongrass (white part only, bruised)
- 3 tablespoons Curry Powder (Madras style or high-quality blend)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Chili Flakes (adjust to heat preference)
The Rich Sauce
- 1/2 cup Tomato Sauce (adds a subtle tang)
- 2 cups Coconut Milk (first press or canned full-fat)
- 1/2 cup Creamy Peanut Butter (unsweetened is best)
- 2 tablespoons Fish Sauce (or to taste)
- 1 tablespoon Brown Sugar (to balance the saltiness)
Finishers
- 1 piece Red Bell Pepper (sliced into strips)
- Salt and Pepper (to taste)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, place the beef cubes and water. Bring to a boil, then lower heat to a simmer. Skim off any impurities that rise to the surface.
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2
Simmer the beef for about 1 hour or until it is fork-tender. Drain the beef but reserve 1 cup of the beef broth for later use.
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3
In the same pot (cleaned) or a large wok, heat the cooking oil over medium heat. Sauté the onions, garlic, and ginger until fragrant and the onions are translucent.
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4
Add the bruised lemongrass stalks and stir for 1 minute to release their citrusy aroma.
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5
Stir in the curry powder, turmeric, and chili flakes. Toast the spices in the oil for 30 seconds until they become intensely aromatic, taking care not to burn them.
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6
Add the tenderized beef back into the pot. Toss well to ensure every piece of meat is thoroughly coated in the spice mixture.
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7
Pour in the tomato sauce and the reserved beef broth. Bring to a gentle simmer for 5-8 minutes.
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8
Lower the heat and pour in the coconut milk. Stir gently to combine. Allow it to simmer for 10 minutes, uncovered, to let the sauce reduce slightly.
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9
Add the peanut butter and stir until it is completely melted and integrated into the sauce. This will thicken the curry and give it a luxurious sheen.
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10
Season with fish sauce, brown sugar, salt, and black pepper. Taste and adjust the seasoning to achieve a perfect balance of savory, creamy, and spicy.
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11
Add the red bell pepper strips and cook for another 3-5 minutes until the peppers are soft but still vibrant.
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12
Continue simmering until the sauce has thickened to your liking and the oil begins to separate slightly from the coconut milk (this is a sign of a well-cooked Kulma).
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13
Remove the lemongrass stalks. Transfer to a serving platter and garnish generously with fresh cilantro.
💡 Chef's Tips
For the best flavor, use a tough cut like beef shank or chuck; the long simmering time breaks down the collagen into a rich sauce. If the sauce becomes too thick, add a splash more of the beef broth or coconut milk to reach your desired consistency. To make it more authentic, you can add 'Siyapul' (burnt coconut paste) if available, though peanut butter is the standard modern substitute. Always cook on low heat after adding the coconut milk to prevent it from curdling and to allow the oils to separate beautifully. Let the dish rest for 10 minutes before serving; the flavors deepen significantly as it cools slightly.
🍽️ Serving Suggestions
Serve with hot, steaming Jasmine rice or traditional Yellow Rice (Kuning). Pair with a side of 'Atchara' (pickled papaya) to provide a crisp, acidic contrast to the rich sauce. Enjoy with warm Roti or Naan bread to scoop up the thick, peanut-infused gravy. A cold glass of calamansi juice or iced lemongrass tea makes for a refreshing beverage pairing. For a truly Mindanaoan experience, serve alongside other Tausug delicacies like Pyanggang Chicken.