Life is short. Eat your dessert first.

Green Curry with Sweet Potato, Green Beans, and Chicken aka My New Favorite Recipe

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.

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