Kulma is a rich Tausug beef curry dish. It’s commonly prepared during special occasions in Mindanaoan households; but we’ve been happy to see it become a more known dish all-around. Kulma is stewed in coconut milk, peanut butter, and tomato paste, giving it a complex mix of flavors. Think of it as a crossover between traditional curry and kare-kare.
Don’t panic, kulma lang.
The stew usually takes a two to three hours to make. This ensures that the beef is tender and the flavors are infused. Our “cheat” version cuts that time in half and takes a few shortcuts in flavoring the broth. Nonetheless, the end result is just as flavorful.
Cheat Beef Kulma
Serves: 3-4 people
Active time: 1 hr
Total time: 1 hr
1 tbsp. oil
500g beef sirloin, cut into small pieces
Salt and pepper, to taste
1 tbsp. oil
2 green chili, sliced, divided
2 red chili, sliced, divided
1 stalk lemongrass, minced
1 tbsp curry powder
1 package Kare-Kare mix
1/4 cup peanut butter
1/4 cup tomato paste
2 cups beef stock/water
1 cup coconut milk
Season beef with salt and pepper.
In a large pan over medium heat, add the oil.
Sear the beef until well browned and cooked through.
To make the base, add oil to a pan over medium heat.
Sautee half the green and half the red chili and lemongrass until softened.
Add curry powder, Kare-Kare mix, peanut butter, and tomato paste and cook until toasted.
Add beef stock and mix well.
Cook the mixture until the mix is dissolved and the peanut butter and tomato paste are well incorporated.
Let boil then bring down to a simmer, cooking until thickened, about 10 minutes.
Add in the beef then the coconut milk and stir to combine, saving some coconut milk for the top if desired.
Serve in a bowl garnished with the remaining chili.