Gulai Sayur (Collard Greens Curry)

Ingredient 

1. 1 1⁄2teaspoons ground turmeric
2. 7shallots, roughly chopped
3. 4garlic cloves, roughly chopped
4. 2Thai chiles, minced
5. 1piece ginger, peeled thinly sliced (3 inches)
6. 2stalks fresh lemongrass
7. 3tablespoons peanut oil
8. 2teaspoons sugar
9. 1teaspoon salt, plus more to taste
10. 1(14 ounce) can unsweetened coconut milk
11. 2lbs collard greens, stemmed cut crosswise into 1/2 inch wide strips
12. fresh ground black pepper, to taste

Direction

1. 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.
2. 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.
3. 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).
4. 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.