This recipe is inspired by an Amy’s frozen dinner Thai green curry with sweet potatoes, spinach, and coconut milk. I could have been particularly hungry, but I basically licked the cardboard tray after I ate it. I knew I had to recreate it, and this is my version. Minimum dishes and relatively quick - my new go-to!
Ingredients
- 1 tablespoon ghee
- 3-4 medium onion, quartered, thinly sliced
- Garlic
- 1 Tbsp of Indonesian Salsa from Trader Joes
- jar of Thai green curry paste
- 2 cans unsweetened coconut milk
- A few handfuls of spinach
- 3 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
- 3 cups trimmed green beans, cut in 2” pieces
- 1 cup of chicken or vegetable broth
- Chunks of cooked chicken (optional)
- Kosher salt
What To Do
Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sweet potatoes soften, about 30 minutes. Stir in green beans, cover, and cook for 2 minutes. Fold chicken into mixture, cover, and cook until sweet potato is tender and chicken is just cooked through, about 4 minutes. Season with salt. Turn off heat and toss basil leaves, if using, into the curry.