Indonesian-Style Greens and Coconut Curry

This is a simple, gentle (although, you can add as much chilli as you wish) vegetable curry that works either as a side dish or as a main course with rice.

According to Saveur magazine, in order to get this dish as close to the authentic flavour as possible, it is essential to let the paste of chillies, turmeric, ginger, and garlic gently sweat before stewing the collard greens in coconut milk.

Unfortunately, we didn’t have fresh lemongrass on hand, adding a dry one instead.

Indonesian-style Green and Coconut Curry

INDONESIAN – STYLE GREEN AND COCONUT CURRY

(Original recipe comes from Saveur)

Ingredients:

12 teaspoon ground turmeric
1 big onion, roughly chopped
4 cloves garlic, roughly chopped
2 red or green Thai chillies, minced
1 (3″) piece ginger, peeled and thinly sliced
1 teaspoon dry lemongrass (or 2 large fresh stalks)
3 tablespoons peanut oil
2 teaspoons sugar
1 can unsweetened coconut milk
400g collard greens, stemmed and cut crosswise into wide strips
salt and freshly ground black pepper, to taste
Method:
1. Combine turmeric, onion, garlic, chillies, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside.
2. If you are using fresh lemongrass, trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot.
 3. Heat oil in a heavy-bottom or cast iron pot over medium-low heat; add reserved paste and lemongrass (dry or fresh); cook, stirring often, until very fragrant, 10–12 minutes.
4. Add sugar, salt, and coconut milk; bring to a simmer over medium heat.
5. Add collards; cook, stirring occasionally, until just tender, 40 minutes.
6. Remove lemongrass; season with salt and pepper and serve warm.