ZUCCHINI & RAINBOW CHARD GREEN CURRY

Recipe by the Leek and the Carrot

Serves 4-6

Takes 45 minutes

Ingredients:

3 tablespoons butter

2 spring onions, bulb only, minced

1 green pepper, seeded and diced

1 bunch chard, stems thinly sliced and leaves roughly chopped, divided

1 teaspoon kosher salt

3 garlic cloves, minced

3 tablespoons green curry paste

3 small to medium zucchini, diced

1 can whole-fat coconut milk

1 cup water

2 tablespoons fish sauce

1 tablespoon maple syrup

1/2 teaspoon red pepper flakes

3 cups cooked white rice

Hot sauce, to taste

Directions:

1. In a large pot or soup kettle, melt butter over medium heat. Add onions, peppers, chard stems and salt. Cook on medium until everything is well-softened, about 7 minutes. Add garlic and reduce to medium low. Continue cooking until veggies just begin to brown, about 10 minutes more. 

2. Add green curry paste and stir over heat until veggies are well-coated. Add zucchini, coconut milk and water. Bring to a boil over high heat, reduce to a simmer and cook for 15 minutes. Add chard leaves and cook until wilted, about 5 minutes more. 

3. Add fish sauce, maple syrup, and red pepper flakes. Taste and adjust seasonings as desired. 

4. Serve over rice with additional hot sauce as needed.