Ingredients

  • Serves 4 people
  • 200 g kale (washed)

  • 8 pieces fresh shrimp, shelled and deveined (leave tail on)

  • 200 ml coconut milk

  • 1 stalk lemon grass (bruised)

  • 1 tsp turmeric powder

  • 1 cup water

  • ½ tsp sugar

  • salt to taste

  • 2 tbsp cooking oil

  • paste:

    1 medium size red onion (cut into small chunks)

  • 2 cloves garlic

  • 2 fresh red chilli (cut into pieces)

  • 1 tbsp dried shrimp (soaked)

  • garnish

    1 stalk fresh red chilli (sliced thinly)

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Recipe Courtesy of
Asian Food Network

Delectable and Creamy Kale Lemak

Ah kale. Most people have a love-hate relationship with this dark green leaf. We adore it for its nutritional qualities but loathe it because well, it does not taste so good! That is all going to change now because we have found the ultimate recipe to make kale taste good. Called Kale Lemak, this dish combines to perfection the creamy richness of coconut milk and fragrant Asian spices such as lemongrass and turmeric with the bitterness of kale!
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 3 steps
  • 14 Ingredients
  • Easy
  • 3 steps
  • 14 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Prepare Kale, Shrimps and Paste

    • Remove the hard stemsfrom Kale and slice kale leaves into 1 ½ inch. Set aside.
    • Using mortar and pestle, pound paste ingredients into smooth paste
    Prepare Kale, Shrimps and Paste


  2. Cook Kale

    • In a medium size pot, heat up oil over low medium heat.
    • Add paste and turmeric powder and lemongrass. Stir well to cook paste till aromatic.
    • Add kale. Stir well. Leave to cook for about 3 mins.
    • Lower heat before adding coconut milk and water. Stir well and leave to simmer for about 8 mins.
    Cook Kale


  3. Season Lemak

    • Season with salt and sugar. Mix well.
    • Leave to simmer about 5 mins. Turn heat off.
     Season Lemak


Garnish and Serve!

Before serving, garnish with sliced red chillies.

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • 200 g kale (washed)

  • 8 pieces fresh shrimp, shelled and deveined (leave tail on)

  • 200 ml coconut milk

  • 1 stalk lemon grass (bruised)

  • 1 tsp turmeric powder

  • 1 cup water

  • ½ tsp sugar

  • salt to taste

  • 2 tbsp cooking oil

  • paste:

    1 medium size red onion (cut into small chunks)

  • 2 cloves garlic

  • 2 fresh red chilli (cut into pieces)

  • 1 tbsp dried shrimp (soaked)

  • garnish

    1 stalk fresh red chilli (sliced thinly)

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