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

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!

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.

This dish combines creamy coconut milk, fragrant lemongrass, and fresh turmeric, capturing the essence of Malay cuisine.

Cassava Sprout Leaves in Spicy Coconut Gravy

Ingredients

Main Ingredients

For the Paste

How to make Cassava Sprout Leaves in Spicy Coconut Gravy

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Recipe by

@mrslinaa