Tausug Beef Kulma

Beef Kulma is a beef curry dish in the Philippines that closely resembles Korma, it might be where the dish has originated from as the name is very similar. In Mindanao some call it kulma some kurma and this dish is a curry of tender beef cooked in coconut milk, peanuts, tomato sauce and curry spices, it’s like a cross between Beef Curry and Kare Kare.

Originating from Mindanao, more specifically in Zamboanga by the Tausūg’s, a Muslim ethic group in the Philippines as well as in Malaysia and Indonesia which explains the close resemblance to the nearly named curry dish. It is considered a special dish and usually prepared on special occasions like the Ramadan, having said that it is not restricted on those occasions so it can be easily spotted on Muslim restaurants across Zamboanga.

Tausug Beef Kulma 1

Tausug Beef Kulma

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 15 mins
  • Total Time: 2 hours 30 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


Tausug Beef Kulma is a beef curry dish in the Philippines that closely resembles Korma, it might be where the dish has originated from as the name is very similar.



  • 1 kg stewing beef, cut into cubes
  • 2 heaping tbsp peanut butter
  • 1/3 cup tomato paste
  • 2 cups coconut milk
  • 1/2 cup coconut cream
  • 2 1/2 cups beef stock
  • 2 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 pc bay leaf
  • juice from half lemon
  • 4 cloves garlic, minced
  • 2 large onions, chopped
  • 2 birds eye chilies, chopped
  • 1 bunch lemongrass, pounded
  • salt
  • freshly ground black pepper
  • oil


  1. In a large bowl combine salt, curry powder, paprika, cinnamon and lemon juice together, mix well.
  2. Add the beef and let it marinate for 30 minutes.
  3. In a pot heat oil then brown marinated beef pieces, set aside.
  4. Using the same pot sauté garlic and onions until soft.
  5. Add the meat back together with the bay leaf then pour the beef stock and coconut milk bring to a boil and simmer in low heat for 1 hour.
  6. Add the tomato paste, peanut butter, lemongrass, and chillies then continue to simmer in low heat for 45 minutes
  7. Add the coconut cream cook for 15 more minutes then season with salt and freshly ground black pepper.
  8. Turn off heat then serve.

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6 Responses

  1. L. Roger Braden says:

    Thanks so much, Ray, for all your wonderful recipes. I loved my time working in the Philippines many years ago and love all the Filipino foods (and, of course, the people!). You are a great inspiration.

  2. kitchenriffs says:

    Peanut butter with curry? Sounds like a delightful flavor combo! This looks terrific — thanks.

  3. How interesting! Even the name are similar. I gotta try the Filipino version.

  4. So much rich flavors and aromatics in this delicious curry. Cannot wait to try it. Hope you are doing well Raymund!

  5. mjskit says:

    Talk about some rich flavors! Beef, peanut butter, curry and coconut cream… sounds totally awesome!

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