In a large heavy based pot warm the oil and add the onions, garlic, ginger and chilli and cook on a medium heat (without browning) for 5 minutes.
Add the greens and water or stock and simmer, covered for about 15-20 minutes or until you can see the greens are almost cooked. Add the creamed coconut and cook for a further 5 minutes, stirring every now and then.
Blend with a hand blender until smooth. Check seasoning.