Description Edit

A popular Indonesian and Malaysian side dish made with a variety of vegetables simmered in a milk coconut milk curry.

  • Makes 4 to 6 servings

Ingredients Edit

Directions Edit

  1. Heat the oil in a large saucepan or wok over medium flame.
  2. Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
  3. Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil.
  4. Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
  5. Remove cover and stir in the add cabbage, scallions, salt and pepper.
  6. Simmer until the cabbage is just tender, about 3-4 minutes.
  7. Adjust seasoning and serve with rice.

Variations Edit

  • You can substitute other vegetables if you like. Just add the sturdier, longer-cooking vegetables first and the more delicate vegetables in the second simmering. This prevents over- or under-cooking.
  • Add some cubed tofu, tempeh or some shrimp with the cabbage and scallions if you like.

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