Vegetables with Spicy Coconut Sauce

Name: Vegetables with Spicy Coconut Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 2 cups (180 g) spinach leaves or young fern tips (fiddleheads); 1 salam leaf or bay leaf; 1 cup (250 ml) water; 2–3 shallots, peeled; 1 cup (100 g) freshly grated coconut or unsweetened desiccated coconut; 2–3 bird’s-eye chilies or red finger-length chilies, deseeded; 2 cloves garlic, peeled; Crispy Fried Shallots; 1 cup (50 g) bean sprouts, seed coats and tails discarded; 1 teaspoon shaved palm sugar or dark brown sugar; ½ in (1 cm) fresh turmeric, sliced, or 1 teaspoon ground turmeric; 1 teaspoon dried shrimp paste (trasi), dry-roasted; ¼ teaspoon salt; 7 oz (200 g) green beans, cut into lengths

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

7 oz (200 g) green beans, cut into lengths
2 cups (180

Asia
Indonesia
Fish course
Stew
Pescatarian
Spicy
Gluten-free
South East Asia

Method

Prepare the Crispy Fried Shallots by following the recipe.
Make the Coconut Sauce by grinding the turmeric, chilies, shallots, garlic, palm sugar and shrimp paste to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Place the ground paste with all the other ingredients