Gulai Sayur (Collard Greens Curry Indonesian Style)
photo by rpgaymer
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 7.39 ml ground turmeric
- 7 shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 Thai chiles, minced
- 1 piece ginger, peeled thinly sliced (3 inches)
- 2 stalk fresh lemongrass
- 44.37 ml peanut oil
- 9.85 ml sugar
- 4.92 ml salt, plus more to taste
- 396.89 g can unsweetened coconut milk
- 907.18 g collard greens, stemmed cut crosswise into 1/2 inch wide strips
- fresh ground black pepper, to taste
directions
- Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and puree, adding up to 4 tablespoons water, to form a smooth paste. Set aside.
- Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ?atten and tie into a knot.
- Heat oil in a 6 quart pot over medium-low heat. Add reserved paste and lemongrass. Cook, stirring often, until very fragrant (10–12 minutes).
- Add sugar, salt, and coconut milk. Bring to a simmer over medium heat. Add collard greens and cook, stirring occasionally, until just tender (40 minutes). Remove lemongrass and season with salt and pepper. Serve warm.
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