I have been wanting to make this recipe for a very long time and couldn't because I couldn't find any Thai green curry paste. Red curry paste was everywhere (and we have it, and use it) but no green curry paste anywhere in Germantown.
Then, two weeks ago, we switched to a new Giant supermarket (better produce and a fresh seafood department!), and lo and behold, they had the elusive green curry paste. I knew then that we would be making this recipe.
It was very good but I wish I'd added more of the curry paste because it wasn't quite spicy enough for us. Despite the instructions, I still used light coconut milk because I just couldn't use the full-fat version. I do not think this impacted the taste at all because it was still delicious and coconutty. He often doesn't like the taste of swiss chard, but he liked it in this. We would make this again!!
Potatoes and Chard with Green Curry Sauce
From A Year in a Vegetarian Kitchen by Jack Bishop
As posted on the Internet
The green curry paste is cooked in a rich coconut cream to intensify its flavor. Choose a firm potato that will hold its shape when braised. I've made this recipe with baby Yukon Golds as well as small red potatoes. Either way, cut the potatoes into halves or quarters (or more pieces if necessary) that measure roughly 3/4 inch thick. Two tablespoons of curry paste make this dish very hot--just the way I like it on a cold winter night. Use regular rather than light coconut milk and carefully open the can without shaking it, then spoon off the thick cream from the top.
1 Tbs roasted peanut oil
3 medium garlic cloves, minced
1 Tbs minced gingerroot
1 14-oz can unsweetened coconut milk, with 1/2 cup thickened coconut cream spooned off and reserved
1-2 Tbs green curry paste
1/2 cup water
2 lbs small potatoes, scrubbed and halved or quartered, depending on size
4 oz chard, stems and thick center ribs discarded, leaves washed, shaken dry to remove excess water, and thinly sliced (about 3 cups)
1/2 cup packed fresh cilantro leaves
1 Tbs fresh lime juice
1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, no more than 1 minute. Add the 1/2 cup thickened coconut cream and the curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2 to 3 minutes.
2. Add the remaining coconut milk, water, potatoes, and 1/2 tsp salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 2 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.
Yield: 4 servings.