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A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian side dish. Also popular in Malaysia.


Oil 3 tablespoons
Garlic, minced 2 to 3 cloves
Galangal or fresh ginger, minced 2 teaspoons
Chile pepper, sliced into rounds 1 to 3
Lemongrass, white part of stalk only, minced 1 piece
Coriander, ground 1 teaspoon
Turmeric 1/2 teaspoon
Coconut milk 2 cups
Potato, peeled and diced 1
Carrot, peeled and sliced into rounds 1
Green beans, trimmed 1 cup
Onion, thinly sliced 1
Chinese or Napa cabbage, chopped 1 cup
Scallions, chopped into 1-inch pieces 2 to 3
Salt and pepper to taste


Heat the oil in a large saucepan or wok over medium flame. Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
Remove cover and stir in the add cabbage, scallions, salt and pepper. Simmer until the cabbage is just tender, about 3-4 minutes. Adjust seasoning and serve with rice.


You can substitute other vegetables. Just add the sturdier, longer-cooking vegetables first and the more delicate vegetables in the second simmering, to prevent over or undercooking.