Cassava Sprout Leaves in Spicy Coconut Gravy

Name: Cassava Sprout Leaves in Spicy Coconut Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Malay
Ingredients: 1 bundle cassava sprout leaves (stems discarded and leaves plucked); 0.5 cup thick coconut milk; 2 tbsp oil; Salt to taste; 6 piece fresh red chilies; 1 in fresh turmeric; 4 piece shallots; 2 tbsp dried prawns (soaked and rinsed); 1 piece lemongrass stalk; 0.5 in roasted belacan/shrimp paste

@mrslinaa

Malay Lunch Dinner Main Course Gluten-Free Seafood Spicy

This dish combines creamy coconut milk, fragrant lemongrass, and fresh turmeric, capturing the essence of Malay cuisine. The spiciness and savory depth from dried prawns and belacan make it truly delightful. Serve it with hot rice, fried fish, and sambal for a complete meal!

Prep Time

5min

Cook Time

15min

Total Time

20min

Cassava Sprout Leaves in Spicy Coconut Gravy recipe

Ingredients

4 Servings

Main Ingredients

1bundle
cassava sprout leaves (stems discarded and leaves plucked)
1/2cup
thick coconut milk
2tbsp
oil
Salt to taste

For the Paste

6piece
fresh red chilies
1in
fresh turmeric
4piece
shallots
2tbsp
dried prawns (soaked and rinsed)
1piece
lemongrass stalk
1/2in
roasted belacan/shrimp paste

How to make Cassava Sprout Leaves in Spicy Coconut Gravy

Heat oil in a pan. Fry the paste until fragrant and aromatic.
Pour enough water to create a gravy consistency. Simmer and add the cassava sprout leaves, cooking until softened.
Season with salt to taste.

Tips & Tricks

Serve it with hot rice, fried fish, and sambal for a complete meal.

@mrslinaa

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