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Sweet Potato Leaves with Thai Green Curry Paste

35 min • 2 to 4 servings •
John S

35 min •     2 to 4 servings•

John S

Vegetarian dish with sautéed spinach, tofu cubes, and tomatoes served in a bowl on a wooden countertop with fresh ingredients nearby.

I belong to a CSA (Consumer Supported Agriculture) farm and we just received fresh sweet potato leaves. I caught an email asking what to do with them. Here is my suggestion.

Ready

Thai Green Curry Paste:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6 fresh green chilies, chopped
  • 1 lime, juice and zest
  • 1 Tbsp fresh coriander, leaves and stems chopped
  • 1 Tbsp lemon grass, chopped
  • 1 Tbsp shallots, chopped
  • 1 Tbsp garlic, chopped
  • 1 tsp galangal or ginger root, peeled and chopped
  • 7 black peppercorns
  • 1 tsp salt
  • 1 tsp shrimp paste

    • Sweet potato leaves:

  • 1 large bunch of sweet potato leaves, washed and cut leaving about 1 inch of stem
  • 1-2 tbsp olive oil
  • 2 tomatoes, cored and chopped
  • 3-4 oz firm tofu, cubed

    • Set

  • Frying pan
  • Food processor
  • Wok

    • Go!

  • Dry-roast the cumin and coriander seeds by placing them in a pan, without adding any oil. Set over medium high heat and stir, for 1-2 minutes until they are aromatic and slightly browned.
  • Add the roasted seeds to food processor along with the remaing paste ingrdients. Pulse into a slightly chunky paste (don’t over process). Set aside.
  • Heat wok over heat with olive oil until hot.
  • Add sweet potato leaves and stir fry until stalks are tender.
  • Add curry paste and tofu. Stir to incorporate.
  • Add tomatoes and cook until warmed through.
  • Remove from heat and serve.

    • Recommendations

    If you want a hotter curry use Thai red peppers in place of green peppers.

    vegetarian

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