Indonesia + Coconut: Coconut Broccolini

Ingredients:

• 4 red chilies
• ½ inch (1.25 cm) galangal, minced
• 3 cloves garlic, divided
• 3 shallots, minced
• 3 tablespoons (45 ml) water
• Vegetable oil, for stir-frying
• 7 ounces (198 g) unsweetened, dried coconut, grated
• 4 lime leaves, thinly sliced
• 1 tablespoon (15 ml) prepared tamarind water
• 2 bunches of broccolini, trimmed
• Salt

Method:

In a food processor, combine the chili, galangal, 2 cloves of garlic, shallots, and the water and pulse into a paste.

Add vegetable oil to a wok and stir fry the paste until fragrant, around 2 minutes.

Add the coconut, lime leaves and tamarind and cook until dry, around 10 minutes. Remove from wok and set aside.

Add more oil to the wok.

Add the broccolini to the wok and stir fry until crisp tender.

Grate the remaining clove of garlic on a rasp, add it to the wok and sizzle for 10 seconds.

Transfer the broccolini to a serving plate. Top with prepared coconut mixture and serve immediately.