Silverbeet Coconut Curry
Silver beet is dead easy to grow, and makes you look like a garden expert with it's tall stalks and big dark green, glossy leaves.
My mum used to grow silverbeet when we were kids. We ate it steamed with loads of butter and salt.
Fortunately, I now know other ways to eat this beautiful leafy treasure! Curries are so popular these days and everyone has their favourite version. This one is full of iron. It's the perfect combination of healthy and deliciously flavoursome. Remember that the silverbeet shrinks down significantly with cooking so pile it in and let the delicious curry sauce weave its magic.
- 6 leaves of silverbeet, sliced down the middle to halve, then into shreds about 5cm wide
- 2 tbsp Thai curry paste
- 300ml coconut milk
- 300ml stock or water
- 3 bay leaves
- 2 tsp fish sauce
- 3 tsp sugar
- 1 tsp minced ginger
- 1 stalk lemongrass, finely sliced (or equivalent from a jar)
- 2 cups rice
- 3 ½ cups water
Put the rice and water in a medium saucepan. Bring to the boil, stir well, and cover with a tight fitting lid. Switch OFF, but leave on hotplate. Do not disturb and do not peek or the stored heat will be released and your rice will not cook. Leave for 20 minutes, then fluff the rice with a fork. Cover and keep warm while the curry is cooking.
Heat a large wok until smoking. Add curry paste, and stir fry until fragrant.
Add the coconut milk, stock (or water), bay leaves, fish sauce, sugar, ginger and lemongrass. Stir well until simmering.
Add the shredded silverbeet all at once. Stir to cover in liquid. Cover and allow to simmer for about 3-5 minutes until the silverbeet is tender. Serve with rice.
*This was one of the first recipes I ever contributed to the SS newsletter, and I'm just reproducing it here on my SS blog for easier access :)