We arrived home and everyone had lunch, then we planted Luca’s bean project and a cabbage he brought home from school. Then, the day seemed to disappear . . . I went for a run, a friend called about an impromptu gathering for another friend who was passing through, Scott got out the industrial sized weed eater and started hacking away at bushes. I decided on a quick curry I had wanted to make earlier in the week. I prepped all the ingredients (with Luca volunteering to help! He separated the leaves from the rainbow chard – he called it disco chard.) before going to my friend’s, then put the dish together when I arrived home later. While the curry simmered, I made a simple rice pilaf.
It was tasty and came together quickly – perfect for a Saturday that (pleasantly) got away from me.
Potato and Chard with a Green Curry Sauce
slightly adapted from A Year in a Vegetarian Kitchen (This is one of our go-to cookbooks – quick, flavorful meals arranged by season . . . only one or two clunkers so far.)
1 tablespoon canola oil
3 garlic cloves, minced
1 tablespoon minced ginger root
1 14-oz. can unsweetened coconut milk, with 1/2 cup thickened cream scooped out and reserved
1 tablespoon (to taste) prepared green curry paste (I bought Maesri Green Curry Paste at our international grocery. Thai Kitchen brand is more widely available. I started out with 1/2 a tablespoon then added more as the dish came together.)
1/2 cup water
2 lbs. yukon gold or red potatoes, cut into bite-size chunks (I threw in a couple Russets because I didn’t have enough Yukons. The Russets did break down a bit, which was fine. They added a thickness to the sauce. I would not make this with all Russets because you would end up with mashed potatoes.)
1 bunch swiss chard, leaves removed from the stems and chopped
1/2 cup packed fresh cilantro leaves
1 tablespoon or more fresh lime juice
Heat the oil in a dutch oven over medium heat. Add the garlic and ginger and cook until fragrant, no more than 1 minute.
Add the 1/2 cup thickened coconut cream and curry paste. Simmer briskly 2-3 minutes until the liquid evaporates and a thick paste forms.
Add the remaining coconut milk, water, potatoes, and 1/2 ts. salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, for 20 minutes.
Stir in the chard, cover and cook, until tender, about 5 minutes.
Stir in the cilantro and lime juice. Add salt to taste and serve over rice.
Me: B+ (See Scott’s comment below. I did hold back on the curry paste because of the kids. I can see this dish as a platform and adding other vegetables like red bell pepper or zucchini during the summer.)
Scott: B (“It needs a little something else – more heat, another vegetable.”)
Luca: A (“I would give it an A+ if the rice wasn’t so salty.”)
Alia: D (She had a few bites, but that was it)