Beef Kulma is a Filipino curry dish from Mindanao which is a fragrant beef stew simmered in coconut milk, peanut butter, and with different spices & herbs. This hearty stew often includes carrots & bell peppers, which add a rich, savory flavor perfect for serving over rice.
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As a Muslim, most of the Filipino food contains pork since they have strong Chinese and Spanish Influence, which makes it difficult for me to find halal food. However, in Southern Mindanao, there is a huge Muslim population living there and they have delicious food. The food is so unique that you will only find it in Southern Mindanao.
One Filipino food that I really enjoyed is the Beef Kulma, which was introduced by a Muslim ethnic group in Mindanao called the Tausog. It is a curry stew that has a mild sweetness, and nutty and savory flavor because of the coconut milk and peanut butter. If you tried Indonesian cuisine before, then you will notice that they are similar since they both use peanuts in their dishes.
Because this is one of my favorite Mindanao Filipino foods, I have made my own version of this delicious Tausog Beef kulma recipe. It is creamy because of the peanut butter & coconut milk, and rich in flavors from the curry, cumin, lemongrass, bell pepper, and other herbs. If you are Muslim and looking for Filipino food then you should definitely try this recipe.
Recipe Ingredient
Here are the ingredients you need to make this delicious tausog beef kulma:
Beef: This is the main protein for this recipe I am using beef cube cut since it is boneless and convenient to eat.
Spices: There are only 2 important spices I used for this recipe: curry and cumin powder. The curry is the same local spiced powder I used for my Filipino chicken curry dish.
Herbs: The herbs you will need include lemongrass, ginger, garlic, and onion which will help enhance the flavor of the curry stew.
Coconut Milk: The coconut milk will add a creamy sweetness and smooth texture to this dish, enhancing its richness.
Peanut Butter: The Peanut butter adds a nutty richness to the beef kulma, enriching its flavor profile with a harmonious blend of sweet, savory, and nutty notes.
Tomato Paste: The tomato paste will add a vibrant color to beef stew and thicken the sauce.
Vegetables: The two vegetables you will need are sweet bell pepper and carrot, which complement the richness of the stew while contributing to its colorful and hearty composition.
Other Ingredients: For the rest you will need salt and black pepper for taste, water for cooking the beef, and vegetable for sautéing the ingredients.
Step by Step Instruction
Step 1-2: First, I add vegetable oil to the pressure cooking pot. Once the oil is hot, add the chopped red onion followed by grated ginger garlic. Stir till it turns translucent.
Step 3-4: Next, I added the beef cube and gave it a quick stir before I added the 2 tablespoons of curry powder and 1 tablespoon of cumin powder.
Step 5: After that, I pour water and add the red sweet bell pepper & lemongrass. I didn't cut or slice the sweet pepper since the skin is a bit rubbery.
Step 6: Next, cover the lid and put on the jigger valve. Once you hear the hissing sound, leave it for at least 30-40 minutes to let the beef become soft.
Step 7: While pressure cooking the beef, add vegetable oil to the separate pan at medium heat.
Step 8: Once hot, add the sliced carrot and let it fry for up to 5 minutes. Transfer into the plate and set it aside. I half-cooked the carrot since the rest will be done when simmering in the stew.
Step 9-10: Once you released the pressure valve and the beef was soft, I poured coconut milk and added the tomato paste & peanut butter. Gently stir to combine.
Step 11-12: Once it started to simmer, I added the half-fried carrot, 1 more tablespoon of curry powder, salt, and black pepper. Let it simmer for 10-15 minutes until the stew becomes thick and creamy which the color will change to dark brown.
Final Step: Transfer the Beef Kulma stew to a plate and serve it with white rice. Enjoy!
Tips and Hints
- Using a Pressure cooker will help cook the beef faster than using an ordinary cooking pot.
- Beef Kulma is more delicious if it is eaten together with a spicy condiment from Maranao in Mindanao called Palapa.
- When adding coconut milk and peanut butter, it needs to simmer for 15 minutes more to produce a creamy, oily, and thick texture.
- If your stew is not thick, mix 1 tablespoon of cornstarch with ½ cup of water before pouring it into the pot.
Frequently Asked Questions
1. Can I add other vegetable in my beef Kulma?
You can add potatoes, squash, green beans or eggplant to make the stew more nutritious
2. Is it necessary to use peanut butter?
While some recipes use peanut butter to add richness, you can omit it if you have allergies or prefer not to use it. The dish will still have a delicious flavor profile without it.
3. Can I use other meats instead of beef?
Absolutely, you can substitute beef with other meats like chicken, lamb, or even seafood to create variations of the dish.
4. How long can it last in the fridge?
You can store the leftover beef kulma in an airtight container in the refrigerator for up to 5 days. It can also be frozen for longer storage if you want.
5. Can I make this kulma recipe spicy?
Yes, you can add red or green chilis to the stew during the simmering process to make it spicy
Asian Stew recipes to try
Here are other delicious Asian stew food recipes that you can make at home:
📋 Recipe Card
Beef Kulma Recipe
Equipment
- 1 Pressure Cooker
Ingredients
- 700 grams of beef cube cut
- 1 can coconut milk 400 ml
- 1.5 tablespoons of peanut butter
- 2 tablespoons of tomato paste
- 1 large carrot sliced
- 2 sweet bell peppers
- 3 tablespoons of curry powder
- 1 tablespoon of cumin
- 1 large onion chopped
- 1 stalk of lemongrass
- 4 cloves of garlic grated
- 1 thumb-sized ginger grated
- 3-4 cups water
- 3 tablespoons of vegetable oil
- Salt and black Pepper for taste
Instructions
- Start by heating vegetable oil in a pressure cooker pot. Add chopped red onion followed by grated ginger-garlic. Stir until it's soft.
- Add beef cubes to the pot. Stir gently before adding 2 tablespoons of curry powder and 1 tablespoon of cumin powder.
- Pour water into the pot, and add a whole red sweet bell pepper without slicing it, and the stalk of lemongrass.
- Cover the pot with the lid and put on the pressure jigger valve. Let it cook for 30-40 minutes until the beef is tender.
- Meanwhile, in a separate pan, heat vegetable oil, and fry sliced carrot for 5 minutes. Transfer it to a plate.
- Release the pressure valve before opening the lid. Once the beef is tender, pour in coconut milk, tomato paste, and peanut butter. Mix gently.
- As it simmers, add the partly fried carrot and another tablespoon of curry powder. Let it simmer for 10-15 minutes until it thickens and darkens. Add salt and black pepper for taste.
- Serve the Beef Kulma stew with white rice.
Notes
- This recipe pairs well with palapa, a spicy condiment originated from Maranao.
- Simmer the coconut milk and peanut butter for an extra 15 minutes for a creamy, thick texture
The flavors in this dish were so wonderful! Family loved it!
I have never heard about this dish before but it looks amazing. That coconut milk sauce sounds divine. I'm definitely trying it!
Thank you Jovita.
The flavour in this was amazing and the meat was so incredibly tender. So good!
Glad you liked it Dannii.
There are so many wonderful savory flavors in this dish. Wow. Delicious!
Thanks Bobby
I made this beef for dinner last night and it was hearty, delicious and so full of flavor!
Thanks Taylor. Glad you liked it.
How would I be able to make this recipe adjusted for a slow cooker instead of a pressure cooker? I would love to try it.
Hi Andrew. After you added the beef and poured water, let it simmer in low heat for 1.5-2 hours. After that, add the peanut butter, coconut milk and tomato paste and let it simmer for additional 15 minutes.