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Thai Green Coconut Curry Fill 1 Created with Sketch.

with Sweet Potato & Jasmine Rice

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This dynamic curry gets its vibrant flavor from green curry paste, a staple of Thai cooking that traditionally includes a fragrant combination of fresh green chiles, lemongrass and galangal (a relative of ginger). To balance its heat, we’re adding sautéed sweet potato, collard greens and cooling coconut. The flavor of lime ties it all together: its tart juice cuts through the richness of the curry, while its zest gives a fruity lift to our side of jasmine rice. (Chefs, curry paste can be quite hot, so be sure to use the amount that suits your preference!)

fresh
ingredients
tried-and-true
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time-saving
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and thinly slice the onion. Peel and medium dice the sweet potato. Remove and discard the collard green stems; roughly chop the leaves. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems. In a medium bowl, combine the coconut milk powder and 1 cup of water; whisk until smooth.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest.

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and sweet potato; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the collard greens and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted.

Make the curry:
4 Make the curry:

To the pan, add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk powder mixture (whisking just before adding) and 1 cup of water. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until the sweet potato is tender. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

Plate your dish:
5 Plate your dish:

Divide the cooked rice and curry between 2 dishes. Garnish with the cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and thinly slice the onion. Peel and medium dice the sweet potato. Remove and discard the collard green stems; roughly chop the leaves. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems. In a medium bowl, combine the coconut milk powder and 1 cup of water; whisk until smooth.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest.

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and sweet potato; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the collard greens and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted.

4 Make the curry:

To the pan, add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk powder mixture (whisking just before adding) and 1 cup of water. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until the sweet potato is tender. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

Make the curry:
Plate your dish:
5 Plate your dish:

Divide the cooked rice and curry between 2 dishes. Garnish with the cilantro and remaining lime wedges. Enjoy!