Oct 7, 2010

Gulai Sayur (Indonesian-Style Collard Greens Curry)

The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.

Credit: Todd Coleman

1 1⁄2 tsp. ground turmeric
7 shallots, roughly chopped
4 cloves garlic, roughly chopped
2 red or green Thai chiles, minced
1 3" piece ginger, peeled and thinly
   sliced
2 large fresh stalks lemongrass
3 tbsp. peanut oil
2 tsp. sugar
1 tsp. kosher salt, plus more to taste
1 14-oz. can unsweetened coconut
   milk
2 lbs. collard greens, stemmed and
   cut crosswise into 1⁄2"-wide strips
Freshly ground black pepper, to taste

1. Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. 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 ﬂatten and tie into a knot.

2. Heat oil in a 6-qt. 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 col-
lards; cook, stirring occasionally, until just tender, 40 minutes. Remove lemongrass; season with salt and pepper
and serve warm.

SERVES 4–6