It’s a new week of salad and I wanted to start fresh. After finally figuring out that swiss chard is not a veggie I can eat raw, I decided to cook it up and serve it with a light curry sauce.
The lemongrass paste was something my mother had packed for me because it’s very hard to make. Whenever I visit home, she and I would sit and chop lemongrass in batches and prep them in advance. I can use them to stir fry, make soups, or in this case use them to make a curry sauce.
Ingredient for Curry Sauce
- 6 tbps coconut milk
- 1/2 cup of water
- 1/2 lemongrass, minced
- 1 clove garlic, chopped
- 1 kaffir leaves, thinly sliced
- 1/2 Thai chili pepper
- 1/2 tsp tumeric powder
- fish sauce, for taste
1. With a food processor, add lemongrass, garlic, kaffir leaves, chili pepper, and tumeric powder and grind together. It should out to about 2 tbsp.
2. Mix coconut milk, water, and fish sauce for taste.
3. Set aside.
Ingredient for Salad
- 4-5 swiss chard leaves
- 1/2 kohlrabi
- 2 beets
- 1 tilapia
1. Heat a wok with olive oil over medium heat. Add kohlrabi and beets and pour curry sauce over. Cook until softened and set aside.
2. Don’t clean the wok. Add a bit more olive oil and set the dried fish into pot. Pour about 1 tbsp of curry to cook fish. Cook both side about 10 minutes each. Set aside.
3. Once again, don’t clean the wok and add swiss chard. Pour about 1 tbsp of curry. This is help soften and cook the swiss chard and get it’ll get rid of that awful leafy taste.
4. Serve kohlrabi and beets on top of swiss chard with fish and white rice on the side.
This was a much better dish than the day before. It’s more of a soupy salad but still a great option for a Sunday night. I love the spicy lemongrass curry without it being too oily. And the veggies worked very well with the fish and rice.