Indonesian Style Collard Greens Curry

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. 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 collards; cook, stirring occasionally, until just tender, 40 minutes. Remove lemongrass; season with salt and pepper and serve warm. • 7 shallots, roughly chopped • 1 piece ginger, peeled and thinly sliced • 4 cloves garlic • 1 1⁄2 tsp. ground turmeric • 2 green Thai chiles, minced • 2 cups of water • 2 large fresh stalks lemongrass • 3 tbsp. peanut oil • Paste • Lemongrass • 2 tsp. sugar • 1 tsp. salt • 1 can unsweetened coconut milk • 2 lb. collard greens

• 2017-08-17T08:22:39+00:00
• Duration: 05:00

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idioma EN, Producto KNOWMORE, Categoria Nutrition, Subcategoria Recipes, food, easy recipes, nutrition, recipes, Indonesian Style Collard Greens Curry, , KM_00492_EN