I’m always looking for meals I can keep in my back pocket for when I have no idea what to cook for dinner.
Whether I’m just cooking for myself or for a group, I need an “oh shit what do I make tonight” kind of dish on hand.
Usually, this is some sort of salmon dish or even Pho Ga because they are easy and I know exactly what I’m doing.
No recipe needed.
And this third and final curry of Thai month fits that need perfectly.
Yellow Curry with Asian Greens is what you serve people who don’t like spicy things but want to eat Thai Curry with the rest of us. The heat level is low and the broth is so good you can literally slurp it with a spoon.
Yellow Curry on the lighter end of curries, and you can easily eat this without rice if you’re about that low carb life.
Have I convinced you it’s healthy yet?
Ok, there are sweet potatoes, and fresh Asian greens in here.
It’s like a veggie party swimming in silky smooth coconut broth.
Serve it with rice if you want or skip it. The sweet potatoes make this substantial enough for the pickiest of guests.
It’s important to blanch your Asian greens before they go into a curry. If they go in raw, you risk making your broth too bitter and we don’t want bitter curry.
Throw your coconut milk in the fridge before you want to make this – the cold air helps separate the milk from the cream.
Enough chit chat let’s eat Yellow Curry with Asian Greens.
I snagged this recipe from Simple Thai Food.
Yellow Curry with Asian Greens
(Start making 25 minutes before you want Yellow Curry with Asian Greens)
*I used Chinese Broccoli, but you could use any Asian green like bok choy, water spinach, etc.
*Use the non-sour yellow curry (look for the word “kari” or “karee”)
Prep your Asian greens by cutting the rough bottom parts off. Blanch these in hot water for 3 minutes and rinse in cold water to stop the cooking process. Set aside.
Cut the sweet potatoes and yellow onion into 1-inch chunks.
In a large non-stick skillet over medium-high heat, add the coconut oil, curry paste and the cream from the top of the coconut milk can. Mix together and heat for 2 minutes until the oil starts to separate.
Then, add the rest of the coconut milk, water, fish sauce, potatoes, and onions. Stir together, reduce heat to medium-low and cover for 15 minutes.
At 15 minutes, check to see if the potatoes are soft. If so, add the greens at this point. If not, keep cooking until they’re soft. Cook the greens in the mixture for another 5 minutes.
Remove lid and serve the curry on its own or with rice.