Gulai Telur Padang (Padang-style Eggs in Spicy Coconut Broth)

Gulai Telur Padang (Padang-style Eggs in Spicy Coconut Broth)

Course: Entree
Cuisine: Indonesian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Marvellina
Hard-boiled eggs are briefly braised in aromatic and spicy sauce made with arrays of spices, herbs, and coconut milk
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Ingredients to grind:

  • 1 inch fresh galangal
  • 5 Thai red chili
  • 3 red Fresno peppers
  • 6 shallots
  • 4 garlic

Fresh herbs:



  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp freshly ground white pepper


Recommended to do the day before:

  • Place your eggs in a medium to a large pot that has a lid. Cover with cold water. Bring to a boil and then cover the lid. Remove from the heat and let them stand for 10 minutes. Drain off the water and store in the fridge unpeeled. The next day, they will be so much easier for you to peel
  • If you don't plan ahead, then after the eggs are boiled, submerged them in ice water bath and let them cool down and then peel

Preparing spice paste:

  • Place all the ingredients to grind in a food processor and process into a paste. You can chop it too for a coarse texture, it's up to you
  • I don't want you to add the turmeric powder in the food processor because it's going to stain the bowl. Add the turmeric powder to the paste you just made

Putting it together:

  • Preheat a large skillet with cooking oil. Add the paste, fresh herbs, and spices. Stir fry until aromatic, about 2 minutes. Pour in the coconut milk. Add the hard-boiled eggs and let it come to a gentle simmer (do not boil) and continue to cook for the next 8 minutes. The coconut milk will thicken slightly. Add tamarind juice. Give it a stir. Season with salt and sugar. Have a taste and adjust to your liking. It should be savory, spicy, and just a hint of sourness
  • Remove from the heat and garnish with crispy shallots just before serving