Sweet Potato and Green Bean Lemak

Lemak dishes originate from Malay cuisine and represent the generous use of coconut milk (santan) as a cooking medium.

The term "lemak" literally translates to "fat" or "rich," referring to the luxurious mouthfeel that coconut cream imparts to vegetables and proteins. This cooking style became widespread throughout the Malay Peninsula during the 15th century, influenced by trade routes that brought coconuts, chillies, and dried shrimp from across Southeast Asia and the Indian subcontinent. Sweet potato and green bean combinations reflect the agricultural patterns of rural Malaysia, where these crops grow abundantly in the humid tropical climate.

Unlike Indian curries that rely heavily on spice blends, Malay lemak preparations emphasise freshness and the quality of coconut milk, often using shallots, garlic, and belacan (shrimp paste) as foundational aromatics. The addition of dried shrimp in the spice paste adds umami depth without overwhelming the delicate vegetables. This particular variation represents the vegetarian adaptation of meat-based lemak dishes, though it maintains the traditional flavour profile through the use of shrimp paste and dried shrimp.

In Malaysian households, sayur masak lemak serves as an everyday accompaniment to rice, particularly during lunch when a lighter yet satisfying vegetable dish is preferred. The technique of blanching green beans separately before adding them to the curry ensures they retain their colour and slight crunch, a textural consideration important in Malay cooking where vegetables should offer resistance against the soft creaminess of the coconut gravy. ■

See the full recipe for Sweet Potato and Green Bean Lemak