Southern Green Curry

Recipe by Whitney Miller

Yields: 4 servings

1 tablespoon coconut oil or olive oil
1/2 cup diced yellow onion
1 1/2 teaspoons finely grated fresh ginger
2 teaspoons minced garlic
1/4 cup green curry paste
1/4 teaspoon finely grated fresh lime zest
3/4 teaspoon fine sea salt
1 16-ounce can coconut milk
2 cups chopped fresh mustard greens or kale
2 cups eggplant, cut into /2-inch cubes
1 zucchini, cut into ½-inch pieces
1 tablespoon extra virgin olive oil
1/4 teaspoon fine sea salt
2 cooked chicken breasts, cut into ½-inch cubes
1 1/2 teaspoons soy sauce
1 teaspoon fresh lime juice
8 fresh basil leaves, roughly chopped, divided
2 cups cooked white rice

Heat oven to 400 degrees. In a medium saucepot over medium heat, add oil. Add onion and cook for 4 minutes, stirring occasionally. Stir in ginger and garlic. Cook for 2 minutes. Add curry paste, lime zest and salt. Stir to combine and cook for 1 minute. Add coconut milk and mustard greens. Stir to combine. Cover and cook over low heat for 10 minutes. Meanwhile, combine eggplant and zucchini on a baking sheet. Drizzle olive oil and sprinkle salt over vegetables. Toss to coat. Bake for 20 minutes or until fork tender. After greens have cooked, blend coconut mixture with an immersion blender or transfer to a stand blender. Blend until combined and greens are in little specks. Add cubed chicken to pot. Cover and cook for 10 minutes. Stir in roasted vegetables. Add soy sauce and lime juice. Stir until combined. Remove from the heat. Sprinkle top with 4 chopped leaves. To serve, spoon 1/2 cup rice in a bowl and then spoon green curry on top. Garnish with chopped basil leaves.

Flavors pairing suggestion: Winzer Krems Pfaffenberg Riesling Kremstal DAC Reserve

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