Wild Nettle Green Curry

 

1 can full-fat coconut milk

1 T. green curry paste

1 C. water

1 T. fish sauce

1 tsp. coconut sugar (can substitute brown sugar)

1 C. lightly packed nettle leaves (can substitute other mild wild greens such as lambs quarter or orache)

2–3 C. pre-cooked vegetables such as sweet potatoes, zucchini, red pepper, peas, leftover chicken, etc. (or meat)

Optional: Warm rice for serving. Thai basil for garnish.

 

In a medium-sized pan, melt the solid lump of coconut fat (scraped from the top of the tin of coconut milk) over medium-high heat. Add the curry paste and sizzle it for 2 minutes’ until it becomes intensely fragrant. Stir in the remaining liquid from the coconut milk can, as well as the water, fish sauce and sugar. Bring the mixture to a light boil, with small bubbles breaking the surface. Drop the nettle leaves into the bubbling curry and let them cook for 3 minutes. Remove the pan from the stove and set down on a heat-proof surface. Using a stick blender, blend the contents of the curry until smooth, then return the pan to the heat and continue to let simmer until it thickens enough to coat the back of a spoon. Stir in your pre-cooked vegetables (or meat) and let them heat through. Adjust salt to taste and serve the curry over warm rice.