beans in a spicy creamy sauce
500 gr green beans / haricots verts / snake beans
100 gr coconut, grated and roasted
100 ml of coconut milk
2 salam leaf
4 cm lengkuas / galangal
3 tbsp oil
3 red lomboks
2 cloves of garlic
1 tsp terasi / trasi
4 cm kunyit
1 tbsp salt
Cut the beans into pieces of 1cm. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the salam and the laos for 4 minutes. Then add the beans and fry them semi-cooked. Then add the coconut milk and cook until the coconut milk thickens.
Then add the grated coconut and cook until done.