3 T oil
2-‐3 cloves garlic, minced
2 t galangal or fresh ginger, minced
1-‐3 chili peppers, sliced into rounds
1 piece lemongrass, white part of stalk only, minced 1 t coriander, ground
½ t turmeric
2 cups coconut milk
1 potato, peeled and diced
1 carrot, peeled and sliced into rounds
1 cup green beans, trimmed
1 onion, thinly sliced
1 cup Chinese or Napa cabbage, chopped
2-‐3 scallions, chopped into 1”pieces
Salt and pepper to taste
Heat the oil in a large saucepan or wok over medium flame. Add the garlic, galangal or ginger, chilies, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
Remove cover and stir in the add cabbage, scallions, salt and pepper. Simmer until the cabbage is just tender, about 3-‐4 minutes. Adjust seasoning and serve with rice.
You can substitute other vegetables -‐ add sturdier, longer-‐cooking vegetables first and more delicate ones in the second simmering. Add some cubed tofu or some shrimp with the cabbage and scallions if you like.
Notes and Instructions
A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian side dish. Also popular in Malaysia