Gulai Sayur (Collard Greens Curry Indonesian Style)

This recipe is from an Indonesian market restaurant stall.

Ready In: 1 hr 15 mins

Serves: 4-6




  1. 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.
  2. 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.
  3. 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).
  4. 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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