Coconut creamed vegetables

2 c. coconut milk
2 cloves garlic, sliced
1/4 c. sliced onion
1 slice ginger (about 1 tsp)
1/2 tsp turmeric
2 tsp salt
3 red or green semihot chilies, sliced in half
1 stalk lemon grass
1 lb long Chinese string beans, broken into 2-inch pieces
1 lb Chinese broccoli, stems trimmed and discarded

Put everything but the beans and broccoli in a saucepan, boil, add green beans, and simmer 5 minutes. Then add broccoli, cook 10 minutes. You can add some tomato cubes if you like.

Dan’s note: it’s pretty salty. I think that’s the point. Keep the salt in, though, it makes it good.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo, p. 184-185