Gulai (Malay pronunciation: [ˈɡulai̯]) is a type of spiced stew commonly found in the culinary traditions of Malaysia, Indonesia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Malay and Minangkabau cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. Gulai is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Malay curry or Indonesian curry.

The origins of gulai can be traced to Indian culinary influences introduced through maritime trade routes across the Indian Ocean. Over time, these foreign elements were adapted to local tastes with the incorporation of regional ingredients such as lemongrass, galangal, ginger and candlenut. This fusion gave rise to a distinctive style of curry-like stew in Maritime Southeast Asia. Similar culinary developments occurred in neighbouring regions, resulting in dishes such as kaeng in Thailand and kroeung-based stews in Cambodia. Gulai, in particular, became an integral part of the food culture in both coastal and inland areas of the Malay Peninsula, Sumatra and Borneo. In Java, a local variant is commonly referred to as gule.

Regional interpretations of gulai vary in flavour, texture and ingredients, influenced by local preferences and culinary traditions. In Malaysia, variations range from the fiery masak lemak cili api of Negeri Sembilan to the durian-based gulai tempoyak found in Perak and Pahang. In Indonesia, West Sumatran versions tend to be thick and intensely spiced, while Javanese styles are lighter and more soupy. A related version known as guleh is also present in Javanese-Surinamese cuisine.

The origins of gulai are closely associated with the historical spread of Indian culinary influence across Maritime Southeast Asia, particularly during the height of the spice trade. South Indian traders introduced curry-making techniques, spice blends and cooking methods to key port cities in the region. Archaeological evidence suggests that curry-like preparations had already reached parts of Southeast Asia by this time, as indicated by the discovery of ancient stone tools at Óc Eo, an important port city of the Funan kingdom in southern Vietnam. The tools, including a large sandstone grinding slab, bore microscopic traces of eight different spices such as turmeric, ginger, clove, cinnamon and nutmeg.

These culinary elements were gradually incorporated into local food traditions across both mainland and island Southeast Asia. In the Indianised state of Funan, Indian influence played a key role in shaping early Cambodian culture through the introduction of religion, writing systems and artistic forms. According to archaeologist Dr. Ea Darith, these cultural elements were adopted selectively rather than imposed. Indian spices and cooking methods contributed to the development of kroeung, a characteristic Khmer spice paste composed of galangal, turmeric, lemongrass and other local aromatics. When combined with prahok (fermented fish paste), kroeung forms the flavour base for many Cambodian dishes, such as somlar m’chu kroeung sach ko (a kroeung-based sour beef soup).

In neighbouring Siam (modern-day Thailand), Indian traders and Buddhist missionaries introduced key aromatics such as tamarind, cumin and lemongrass. These ingredients formed the basis of nam prik, a type of thick spice paste that included components like lemongrass, fish sauce and peppercorns. Nam prik became a foundational element in numerous Thai dishes, including early forms of Thai curry known as gaeng. Later contributions from foreign traders, such as the introduction of shrimp paste and chilli peppers, further developed the complexity and spiciness that characterise Thai curries today.

A similar process of adaptation occurred across Indonesia and the Malay Archipelago, where Indian spice traditions were localised through the use of regional ingredients such as coconut milk, lemongrass, galangal, turmeric, candlenut and chilli. This culinary synthesis gave rise to gulai, a rich, spiced stew that developed into numerous regional variations throughout the region..

One notable centre of this culinary adaptation was the Malay Peninsula and eastern Sumatra. Located on both sides of the Straits of Malacca, a key maritime corridor in the spice trade and cross-cultural exchange, these regions were historically linked through commerce, migration and shared linguistic and cultural ties. This longstanding interconnectedness fostered their emergence as important hubs for the transmission, adaptation and localisation of curry-based culinary traditions.