Last week some of our clients gave us some fresh herbs from their back yard gardens (thanks Nat & Mike and Brandi & Kevin!). I think we had enough to start our own garden…
The combination of cilantro and basil made me think of Thailand. Well, actually, it made me think of some excellent Thai restaurants I’ve been to in the past because I’ve never been to Thailand. So If you like Thai food you’ll love this dish. The aroma of all these great ingredients blended together will make your mouth water.
This meal will take a little longer to prep but you can always make the curry paste ahead of time. It should keep in the refrigerator for at least a few days.
Once you’ve set all the ingredients for the curry paste aside, place them in a blender or food processor and blend them together. If you find that the paste is too thick and not blending properly, add some more coconut (or almond) milk.
Heat up the coconut oil in a large saucepan or medium pot. Turn heat to medium and add the curry paste. It should actually be more of a sauce than a paste after the coconut milk is added. Stir the sauce for about a minute, add the sweet potato and collard greens. Cover and simmer for 20 minutes or until the sweet potato is soft. Toss in the green beans and let simmer for another 3-5 minutes. They shouldn’t be too soft. Finally, roughly chop some fresh cilantro and basil for the garnish.
This dish serves 4 people.