Sweet Potato Leaves with Thai Green Curry Paste

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

1. 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.
2. 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.
3. Heat wok over heat with olive oil until hot.
4. Add sweet potato leaves and stir fry until stalks are tender.
5. Add curry paste and tofu. Stir to incorporate.
6. Add tomatoes and cook until warmed through.
7. Remove from heat and serve.

What you should know

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