Gulai Kale - Kale in Spicy Coconut Broth

Method4 steps · about 30 min

1. 1

   Step 1: Prep kale: If you are using curly kale or Lacinato kale, start by removing the stems and cut the leaves into thin strips. Skip this step if you are using baby kale. Wash and drain the leaves and set aside.

   Uses 450 g curly, Lacinato or baby kale

2. 2

   Step 2: Make spice paste: Use a food processor or a spice attachment for your blender and grind red chilies, shallot (100 gram), garlic (5 cloves), candlenuts (6), the white part of lemongrass, ginger (1-inch piece), galangal (0.5-inch piece), coriander, turmeric, and cumin (1 teaspoon) into a smooth paste.

   Uses 10 red chillies, seeded (Fresno, cayenne or bird’s-eye) · 100 gram shallot · 5 cloves garlic · 6 candlenuts (Note 1) · White portions of 2 lemongrass stalks · 1-inch piece ginger · 0.5-inch piece galangal · ½ tbsp coriander seeds (or coriander powder)

3. 3

   Step 3: Cook the curry: Heat oil (3 tablespoon) in a wok over medium heat. Sauté spice paste, Indonesian bay leaves (3), kaffir lime leaves (3), and the green part of lemongrass until fragrant. About 5 minutes.

   Fry kale-curry paste and green lemongrass · 5 minUses smooth ten-food kale-curry paste · 3 tablespoon oil · 3 Indonesian bay leaves (Indonesian: daun salam), omit if you don't have these · 3 kaffir lime leaves (Indonesian: daun jeruk) · Green portions of 2 lemongrass stalks, cut into 2-inch sections

4. 4

   Step 4: Add the 2 cups water to the fried paste and aromatics and bring to a boil. Add the prepared kale and cook until wilted and tender, allowing more time for mature kale than baby leaves. Stir in ½ cup coconut milk, 2 tbsp coconut palm sugar and salt (1 1/2 teaspoon) to taste from the measured 1½ tsp supply. Once the curry returns to a boil, turn off the heat and serve.

   Uses fried curry paste with whole leaf and green lemongrass aromatics · 2 cup water · washed drained prepared kale · 1/2 cup coconut milk (from canned coconut milk) · 2 tablespoon coconut palm sugar (Indonesian: gula Jawa) · 1 1/2 teaspoon salt, or to taste