Sayur Lontong Zucchini - Zucchini and Vegetables Coconut Milk Stew

5.0 from 6 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 12


  • 3 tablespoon oil
  • 1/4 cup ground toasted dried shrimps (Indonesian: ebi)
  • 2 inch galangal
  • 2 Indonesian bay leaves (Indonesian: daun salam), optional
  • 500 gram chicken meat (preferrably thigh), cut into cubes
  • 1/2 cabbage, chopped roughly
  • 1 can (400 ml) coconut milk
  • 7 cup water/chicken stock
  • 2 tablespoon fish sauce (Indonesian: kecap ikan)
  • 2 tablespoon palm sugar (Indonesian: gula Jawa)
  • 2 zucchini, cut into chunks
  • 1-2 chayote (Indonesian: labu siam), peeled, seeded, cut into chunks
  • 8-10 Thai eggplants (or 1 regular Chinese eggplant), cut into chunks
  • salt, to taste
  • Spice paste (grind the following together)
  • 100 gram shallot (or red onion)
  • 4 cloves garlic
  • 3-10 red chilies (fresno, cayenne, or jalapeno)


  1. Heat oil in a soup pot and sauté spice paste, dried shrimp, galangal, and bay leaves until fragrant.
  2. Add chicken, cook until no longer pink.
  3. Add cabbage, and cook until wilted.
  4. Add coconut milk, water/stock, fish sauce, and palm sugar. Bring to a boil, then reduce heat to a simmer and cook uncovered until chicken is fully cooked. About 10-15 minutes.
  5. Add zucchini, chayote, and Thai eggplant. Cook until vegetables are cooked and tender, but still retain its crispiness. About 5-8 minutes.
  6. Turn off heat. Taste test, and add more salt and/or palm sugar as needed. Serve hot with steamed white rice.

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