Gulai Sayur (Collard Greens Curry Indonesian Style) - cooking recipe

Ingredients

1 1/2 teaspoons ground turmeric
7 shallots, roughly chopped
4 garlic cloves, roughly chopped
2 Thai chiles, minced
1 piece ginger, peeled thinly sliced (3 inches)
2 stalks fresh lemongrass
3 tablespoons peanut oil
2 teaspoons sugar
1 teaspoon salt, plus more to taste
1 (14 ounce) can unsweetened coconut milk
2 lbs collard greens, stemmed cut crosswise into 1/2 inch wide strips
fresh ground black pepper, to taste

Preparation

Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and puree, adding up to 4 tablespoons water, to form a smooth paste. Set aside.
Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ?atten and tie into a knot.
Heat oil in a 6 quart pot over medium-low heat. Add reserved paste and lemongrass. Cook, stirring often, until very fragrant (10-12 minutes).
Add sugar, salt, and coconut milk. Bring to a simmer over medium heat. Add collard greens and cook, stirring occasionally, until just tender (40 minutes). Remove lemongrass and season with salt and pepper. Serve warm.