Curry is one of my favorite things.
Did you hear that me from a few years ago?? I guess I don’t mention it at all social gatherings — maybe I’ve neglected curry for a minute…? So, for the uninitiated, one time real quick while I’m on my digital soapbox: I love curryyyyyyyy!! ❤️❤️❤️
Whew. That felt good.
I used to HATE curry. I wanted to like curry, but I didn’t. I remember the dish that converted me to curries. It was the Yellow Curry from Chaing Mai Thai in Calhoun Square. I asked the bartender for a “beginner’s curry”. It had big hunks of sweet potatoes, carrots and potatoes. It was rich, creamy and a little sweet. Amazing. It was an Asian curry, but it opened the door to appreciating all curries. Thanks, Chaing Mai Thai bartender!
My manager (shoutout to Peggy!) found the inspiration for this recipe in our newspaper and shared it with me. I loved that it had curry flavors without the coconut milk (I heart you coconut milk, but your calorie count bums me out sometimes). Despite the inclusion of a jalapeño and the yellow curry paste, this didn’t turn out too spicy. Yellow curry has some heat, especially if you have a Minnesotan palate, but it’s definitely a more tame curry (aka: good for beginners!).
There are so many ways to prepare potatoes, but the recipes tend to have a lot of butter, cream, or cheese. And I’m a sucker for Asian food, so this really appealed to me.
In the original recipe they used ½ tsp mild curry powder, which you could definitely do if you can’t find yellow curry paste. I find yellow curry paste at the Asian market on 27th and Nicollet. If you live in Minneapolis you should take advantage of the Asian markets on Nicollet – so many good food finds! If there’s not yellow curry paste at your grocery store I’m sure this is good with the curry powder!
- I lb potatoes, scrubbed
- 1 TB butter
- 2 garlic cloves
- 1 onion, thinly sloced
- 1 jalepeno, seeded and finely chopped
- 1.5 - 2 TB yellow curry paste (to taste)
- 2 TB lime juice
- ¼ cup water or as needed
- I bunch kale, ribs removed, sliced
- Plain greek yogurt for garnish, optional
- Salt, as needed
- Put the potatoes into a large deep pot with enough water to cover by 2 inches. Set over high heat, bring to boil, reduce the heat and simmer until the potatoes are just tender, about 8 to 10 minutes. Drain and cool. Slice the potatoes 1 inch thick and set aside.
- In a large skillet, melt the butter over medium low heat and add the garlic, onion, jalepeno, followed by the kale, stirring occasionally, until vegetables have softened, about 5-8 minutes.
- Stir in curry paste, lime juice and water to make a thin sauce. Add potatoes and gently toss.
- Cover the pan and continue cooking until the potatoes are warmed through and the kale is wilted.
- Garnish with yogurt and serve.
- If you used curry powder you should salt your dish. The curry paste has salt in it, so taste before adding salt.