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Vegetables with Spicy Coconut Sauce Recipe

Vegetables with Spicy Coconut Sauce

Vegetables with Spicy Coconut Sauce Recipe

Ingredients :

  • 7 oz (200 g) green beans, cut into lengths
  • 2 cups (180 g) spinach leaves or young fern tips (fiddleheads)
  • 1 cup (50 g) bean sprouts, seed coats and tails discarded
  • Crispy Fried Shallots

Coconut Sauce

  • 1/2 in (1 cm) fresh turmeric, sliced, or 1 teaspoon ground turmeric
  • 2–3 bird’s-eye chilies or red fingerlength chilies, deseeded
  • 2–3 shallots, peeled
  • 2 cloves garlic, peeled
  • 1 teaspoon shaved palm sugar or dark brown sugar
  • 1 teaspoon dried shrimp paste (trasi), dry-roasted
  • 1 cup (100 g) freshly grated coconut or unsweetened desiccated coconut
  • 1 cup (250 ml) water
  • 1 salam leaf or bay leaf
  • 1/4 teaspoon salt

Method :

  1. Prepare the Crispy Fried Shallots.
  2. 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 in a saucepan and simmer uncovered over medium low heat for 5 to 10 minutes until the sauce thickens. Remove from the heat and set aside to cool.
  3. Bring a saucepan of water to a boil over medium heat. Blanch the vegetables for 1 to 2 minutes. Remove from the heat, drain well and arrange on a serving platter.
  4. Drizzle the Coconut Sauce over the vegetables and serve garnished with Crispy Fried Shallots or serve the sauce on the side as shown.

Serves 4
Preparation time : 25 mins
Cooking time : 15 mins


Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen


See also Indonesian Recipe “Sambal Goreng Tempeh – Sweet and Spicy Fried Tempeh Recipe”