Sayur Lodeh (Vegetable Stew in Coconut Milk - Soy-Free)

Ingredients

• 4 cups Coconut Milk
• 1 cup Long Beans
• 1 medium Eggplant
• 1 medium Chayote Squash
• 1 cup Carrots
• 1 cup Green Beans
• 1 teaspoon Turmeric
• 1 inch Galangal
• 1 stalk Lemongrass
• 3 leaves Kaffir Lime Leaves
• 2 small Red Chilies
• 4 medium Shallots
• 2 cloves Garlic
• 1 teaspoon Salt
• 1 teaspoon Palm Sugar

Instructions

1. 1Cut the 1 cup of long beans, 1 medium eggplant, 1 medium chayote squash, 1 cup of carrots, and 1 cup of green beans into approximately 1-inch bite-sized pieces.
2. 2Finely chop the 4 medium shallots and 2 cloves of garlic. Thinly slice the 2 small red chilies. Bruise the 1 stalk of lemongrass by firmly hitting it with the flat side of a knife. Finely mince or grate the 1 inch of galangal.
3. 3In a large heavy-bottomed pot, combine the 4 cups of coconut milk, 1 teaspoon of turmeric, the 1 inch of finely minced or grated galangal, the 1 stalk of bruised lemongrass, the 3 leaves of kaffir lime leaves, the 2 small thinly sliced red chilies, the 4 medium finely chopped shallots, and the 2 cloves of finely chopped garlic. Heat the pot over medium heat until the mixture reaches a gentle simmer, around 180°F (82°C), then continue to simmer for 5 minutes, stirring occasionally, until the aromatics are fragrant.
4. 4Add all the prepared vegetables (the 1 cup of long beans, 1 medium eggplant, 1 medium chayote squash, 1 cup of carrots, and 1 cup of green beans) to the simmering coconut milk mixture. Continue to cook uncovered over medium heat, stirring occasionally, for 20 to 25 minutes, or until the vegetables are tender when pierced with a fork and the liquid has thickened slightly.
5. 5Stir in the 1 teaspoon of salt and 1 teaspoon of palm sugar. Taste the stew and add a small amount more salt or palm sugar if desired. Serve the Sayur Lodeh hot, ideally with steamed rice.

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