I’m still munching my way through the beautiful rainbow chard growing in my vegetable plot. Remember Dennis Potter’s suggestion of leaving a clump of stalks to grow indefinitely creating a brightly coloured, monster-sized chard to decorate the garden. Nice idea but I can’t see it happening.
The most recent dish this leafy green has ventured into is a creamy, spicy, noodly bowl of goodness; a meal that I eat frequently. Don’t have chard? No matter. Any combination of green vegetables would work just as well in this nutritious dish.
Green Curry Noodles with Chard and Prawns
1 onion, sliced
1 garlic clove, crushed
1 tspn vegetable oil
1 heaped tablespoon thai green curry paste (more or less to taste)
250ml coconut milk
250ml vegetable or chicken stock
4 large stalks of chard or 8 small, stems chopped & leaves sliced
Big handful of french beans
2 blocks of noodles (I used udon)
Heat the oil over a medium heat. Add the onion, chard stalks and garlic and cook for a few minutes until onion begins to soften.
Add the curry paste, stir and cook for a minute longer.
Add the coconut milk and stock.
Bring to the boil, add the green beans and noodles and cook until noodles are almost soft (3 mins for udon).
Add the chard and prawns. Cook for 2 minutes longer until prawns are pink and chard is wilted.
Serve in large bowls with lime juice squeezed over the top and a liberal sprinkling of coriander.