When I got sweet potato and collard greens in the Hollygrove box I knew I wanted to put them together, but I faced some indecision about exactly how to do it. I thought of going in a southern direction (think: fried chicken picnic minus the fried chicken) or going for an indian vibe with some spiced lentils. I enthusiastically landed on a Thai green curry, and never looked back. Curry is amazing because it’s like a slot machine for food. There are infinite combinations you can make with the contents, color curry, and vehicle such as rice or noodles. It also is a great way to impress people with your ~complex flavors and exotic taste buds~ but it’s secretly super easy to make.

Once I decided to make this curry I couldn’t stop thinking about it. Seriously, I’ve been dreaming green. I was meditating just before I started cooking, (I use the app Headspace to meditate everyday and it has changed my life. 10/10 would recommend for all.) and I kept getting distracted by thoughts of curry. Note to self: don’t meditate so close to the kitchen.

Alright, let’s get started.

To begin, peel the sweet potato. I threw the skins into my veggie stock bag. Hehe naked potato. Hey ew! Stop looking!

Cut the sweet potato into cubes. If you are having trouble cutting through, pop the potato in the microwave for 10-15 seconds. Try 10-15 more if it is still too hard.

Next, remove the stems from the collard greens and tear into bite-sized pieces. You could slice it into strips, but I’ve found long pieces tend to make the curry splash while you’re eating. Anyone who has eaten with me knows I don’t need any help getting food all over myself.

Dice half of a white or yellow onion and toss it into a warm, large nonstick pan with olive oil.

Add the sweet potato and allow to cook, stirring occasionally, until the potato and onion have softened slightly.

Stir in minced ginger and the zest of one lime. This amps up the flavors already in the curry paste. Ideally, I would use kaffir lime leaves instead of lime zest, but I couldn’t find them when I went shopping. They are available at most Asian markets or grocery stores, and if you can find them definitely throw them in.

Stir to combine and let cook until very fragrant. This should only take about a minute.

Toss in the collards and let them cook until slightly wilted.

And here’s where this curry becomes a curry. The Bar Mitzvah of the curry you could say. Mazel tov!

Stir in ~2 tablespoons of curry paste. More will make the dish spicier, less more mild. Green curry is the mildest of Thai curries, so don’t worry about setting your mouth on fire, but if you are sensitive to spice take it easy. I ended up adding 2 ½ tablespoons. COMMITTED VEGETARIANS LISTEN UP! When picking a curry paste, read the ingredients to make sure there isn’t fish sauce or dried shrimp. Thai Kitchen is free of both, so that’s what I use.

Coconut milk acts as the sweet element of this dish to balance out that Thai flavor profile of spicy, sweet, salty, and sour.

Don’t be alarmed at the layer of coconut cream at the top of the can. This is actually a good thing because it can give you some variability in how creamy or loose you want your curry to be. If you want it very thick, just add the cream at the top. If you want it loose, add the cream and the liquid underneath plus an additional quarter cup of water.

I like mine somewhere in between, so I added the cream at the top and almost all the liquid underneath.

Stir to combine. Season with a couple big pinches of salt. Let simmer for about 10 minutes or until the sweet potatoes are fully cooked but still firm. Try cutting a piece with the side of a fork and if it cuts easily it’s time to eat!

Top with lime juice and cilantro and serve with brown rice or rice noodles. Top with red pepper flakes for extra spice if you’re an extra spicy kind of person 😉

Thai Green Curry with Brown Rice

Level: Easy as pie

Serves: 2-4

Ingredients:

2-4 cups cooked brown rice

1 sweet potato, diced

½ onion, diced

1 bunch collard greens, torn into bite-sized pieces

1 lime (zest and juice)

1 T minced ginger

2-3 T curry paste

1 can coconut milk (full fat)

Cilantro for garnish

 

Cook rice according to package instructions.

Sautee sweet potato and onion in a large, non-stick pan for 1-2 minutes or until slightly softened. Add minced garlic and lime zest. Stir and let cook until fragrant (about 1 minute), then stir in collard greens. Cook until collards are wilted slightly.

Stir in curry paste and coconut milk. Bring to a simmer and allow to cook for about ten minutes or until sweet potato is cooked through.

Served with rice, lime juice, and cilantro.

Enjoy!