Potatoes and Chard with Green Curry Sauce

[aargnzarf]

The potatoes came out buttery and soft. The sauce was creamy with a hint of spice and a nice, well rounded flavor. The chard brought substance and variety to the dish. I used one tablespoon of green curry, which had a lot of flavor but not too much heat. This is a great winter recipe. Make sure you get regular coconut milk, not light. Spectrum makes a great peanut oil that is packed with flavor... you can find this at Whole Foods. I plan on trying some of their other oils.

1 tablespoon roasted peanut oil
3 medium garlic cloves, minced
1 tablespoon minced gingerroot
1 14 ounce can unsweetened coconut milk, 1/2 cup thickened coconut cream spooned off and reserved
1-2 tablespoons green curry paste
1/2 cup water
2 lbs small potatoes, scrubbed and halved or quartered, depending on size (shoot for 3/4 inch thick)
salt
4 ounces chard, stems and thick center rib discarded, leaves washed, shaken dry to remove excess water, and thinly sliced (about 3 cups)
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh lime juice

1 Heat the oil in a dutch oven over a medium heat until shimmering. Add the garlc and ginger and cook until fragrant, no more than 1 minute. Add the 1/2 cup thickened coconut cream from the top of the can and the curry paste. Smmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2-3 minutes.

2. Add the remaining coconut milk, water, potatoes, and 1/2 teaspoon salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 20 minutes. Stir in the chard, cover, and cook, stirring once, until the potatoes and chard are tender, about 5 minutes. Stir in the cilantro and lime juice. Adjust the seasonings, adding salt to taste, and serve.

[jeff]

Sounds good =)

Thanks for posting it.

[aargnzarf]

Did you ever get to try this out? If you did,did you enjoy it?