We had a pile of leftover greens from the shop the other day and this Nigel Slater recipe for a 'Verdant' Coconut Curry caught my eye (I love Nigel Slater's recipes any day!). I simplified it a bit to fit what I had to hand, but it still turned out absolutely delicious. Check the link above for Nigel's original version, or see below for my take on it.
YOU NEED
> mixed greens, at least 2 large handfuls per person, chopped or shredded (we happened to have asparagus and chard, but anything goes: spinach, spring greens, peas, broad bans...)
> coconut milk
> vegetable stock
> green curry paste:
peppercorns
coriander seeds
ground turmeric
lemongrass - often hard to find, so I used a couple of drops of lemongrass oil (or try lemon zest)
garlic
ginger
fresh chillies (to taste, I used a mild-ish red chilli)
a small onion
fresh green herbs - typically coriander, but use what you have (I always have some in the freezer)
sea salt
olive oil (or whichever oil you prefer)
> seasonings: lemon juice, fish sauce (use miso paste instead for a vegan version), soy sauce, more fresh herbs (I used a bunch of basil), a squirt of maple syrup (or pinch of sugar)
> rice or noodles to serve (optional)
HOW TO
> combine all the curry paste ingredients in a blender and blitz to a paste
> fry the paste (approx two spoonfuls per person) with a little oil for a minute or so until fragrant
> add the stock, coconut milk and fish sauce (or miso) and simmer for a coupe of minutes
> add the vegetables and a squeeze of lemon juice and simmer for 5 more minutes or until tender
> season the curry with a squirt of maple syrup, fish sauce, and soy sauce
> top with fresh herbs and another squeeze of lemon juice
Serve with rice or noodles, or just as it is.