Kale Curry - Indonesian curry *Vegan friendly
In Jakarta, we used cassava leaves for this type of curry, but we realized Kale has the same textures, and is easier to find here in UK. As usual, omit the chilli if you don't like spicy. This will taste nicer the day after. Originally this used salted fish (Teri)- which I used, this can be omit, as you can't find this here in UK.
Kale Curry - Indonesian curry *Vegan friendly
In Jakarta, we used cassava leaves for this type of curry, but we realized Kale has the same textures, and is easier to find here in UK. As usual, omit the chilli if you don't like spicy. This will taste nicer the day after. Originally this used salted fish (Teri)- which I used, this can be omit, as you can't find this here in UK.
Cooking Instructions
- 1
In a pan, boil water, add a pinch of salt (this is not in above list) and boil the kale. this should take about 5-8 minutes. try it and make sure it's a. bit soft. Drain and squeeze to make sure not water left. This will make about 1 palm of a hand. Set aside.
- 2
Blends: shallots, garlic, galangal, ginger, chillies, bird chillies, lemongrass, till smooth.
- 3
In a pan, heat some oil and fry the blends ingredients in medium to low heat. put the kaffir leaves, bay leaves and fry till it change it's colour (darken). This will take about 15-20 minutes.
- 4
Add the water, then add the coconut milk. Add salt, white pepper, knorr and sugar. Taste it.
- 5
Add the kale (and the salted fish if you used). cook for about 25 minutes. taste and add what neccesary. and it's done :)
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