Wasabi green coconut curry with baby chard and soba
Wasabi adds a distinct kick to this otherwise creamy and slightly sweet coconut green curry that’s made even more green with the addition of baby Swiss chard. It’s green on green on green — just the way I like it.
This recipe came to fruition last month when I was trying to clean out my fridge without throwing anything away and simultaneously craving curry.
I had seen a recipe on Bon Appetite for a more traditional Thai green curry, but I was missing half the ingredients. What I did have was this little container of wasabi that I had been holding onto from a recent sushi delivery. Not knowing what else to do with leftover wasabi, I threw it into this curry. Naturally.
It was a success. Wasabi might start making an appearance in more of my foods.
As a bonus, it turns out that wasabi is actually pretty good for you. According to the internet, wasabi has anti-inflammatory, antimicrobial, anti-platelet, and potentially anti-cancer properties. It also contains potassium, calcium, and vitamin C. That, paired with some hearty baby Swiss chard greens make this, in my expert opinion, a pretty healthy-ish dish.
Because of the coconut milk, this recipe tends to lean on the sweet side. Therefore, if you like a little more heat in your curries, leave in the seeds of the Serrano and maybe add a pinch of red pepper flakes at the end. Also, if you can’t find baby chard, you can use regular chard, but cook the stems for a few minutes before adding the leaves.
MAKES 2 SERVINGS
PREP TIME: 10 minutes COOK TIME: 30 minutes TOTAL TIME: 40 minutes
4 scallions, chopped
2 garlic cloves
1 tablespoon pickled ginger (or 2-inch piece fresh ginger)
3 teaspoons wasabi paste
1 Serrano chili, sliced and seeds removed
½ teaspoon ground turmeric
1 bunch cilantro, both leaves and stems
¼ cup Thai basil leaves
¼ cup coconut oil, melted
1, 13.5-ounce can unsweetened coconut milk
2 bunches coarsely chopped baby Swiss chard
1 lime, juiced
1 package soba noodles
- In a food processor, pulse scallions, garlic, ginger, wasabi, chili, turmeric, cilantro, Thai basil, and 2 tablespoons water until coarsely ground. With the motor running, stream in the coconut oil and process until pretty smooth.
- In a large pot or saucepan over medium heat, cook the green chili paste, stirring occasionally, until fragrant, 3 to 5 minutes. Add the coconut milk, lime juice, and 2 cups water and bring to a boil. Lower the heat and simmer until reduced by half, 15 to 20 minutes.
- Add the Swiss chard and cook until wilted and tender, 2 to 4 minutes. Stir in the lime juice and season with plenty of salt.
- Meanwhile, cook the soba noodles according to the package directions. Drain and divide evenly with the curry. Top with more herbs for garnish.