Potatoes and Chard with Green Curry Sauce
(from Jack Bishop)
1 Tb roasted peanut oil
3 medium garlic cloves, minced
1 Tb minced gingerroot
1 14 oz can unsweetened coconut milk, with 1.2 C thickened cream skimmed and reserved
1 - 2 Tbs green curry paste (from an Asian grocery)
1/2 C water
2 lbs potatoes, cut into large dice
4 oz chard (leaves only), thinly sliced
1/2 C packed fresh cilantro leaves
1 Tb lime juice
Heat oil in a Dutch Oven over medium until shimmering. Add garlic and ginger and cook about 1 minute. Add coconut cream and 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 - 3 minutes.
Add coconut milk, water, potatoes, and 1/2 tsp salt and bring to a boil. Simmer, covered 20 minutes. Stir in chard and cook 5 mins more. Stir in cilantro and lime juice. Serve with rice.