Thai Green Lamb Curry with Sweet Potatoes & Baby Turnips

Thai Green Lamb Curry with Sweet Potatoes & Baby Turnips

I wouldn’t miss a Saturday morning at Asheville City Market for anything: it’s a party celebrating my favorite muse. Farmers can’t talk enough about what they offer, chefs are browsing for inspiration, families make an event out of Saturday morning. The Asheville food scene unfolds in the aisles and under the canopies.

And I’m in search of what to cook for dinner. Thai flavors stood out as I selected greens, lemongrass, ginger, sweet potatoes, and baby turnips. Here is what I made:

The Recipe:

  • 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 1 1/2 tablespoons Thai green curry paste
  • 1 1/3 cups chicken broth, divided
  • 1/3 cup well-stirred coconut milk
  • 1/3 cup raw cashews
  • 3 tablespoons thinly sliced lemongrass, about 1/2 stalk
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil, divided
  • 2 medium sweet potatoes (1 pound), peeled and cut into 3/4- to 1-inch cubes
  • 7 to 10 baby turnips, (about 3/4 pound), scrubbed, trimmed, and halved lengthwise
  • Lime wedges, sliced green onion, cilantro leaves
  • Sautéed Kale

Toss lamb with curry paste until coated. Refrigerate 2 to 4 hours.

Process 2/3 cup chicken broth, coconut milk, cashews, lemongrass, ginger, soy sauce, and salt in a blender until smooth. Blend in remaining 2/3 cup chicken broth.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Add sweet potatoes; cook, turning, until browned and crisp-tender, about 15 minutes. Remove from skillet and set aside. Heat remaining 1 tablespoon oil in skillet; add turnips and cook, turning, until browned and crisp-tender, 4 to 6 minutes. Remove from skillet and leave remaining oil in skillet.

Add lamb mixture to skillet and cook until browned, turning frequently, 3 to 4 minutes. Stir in cashew cream; bring to a simmer. Cover, reduce heat to low, and simmer until lamb is tender, stirring occasionally, 20 to 25 minutes. Add vegetables, stirring to coat with sauce. Cover and simmer until vegetables are hot, 1 to 2 minutes. Spoon on serving plates; garnish with lime wedges, sliced green onion, chopped cashews, and cilantro, if desired. Serve with Sautéed Kale. Makes 4 servings.

Sautéed Kale

  • 1 tablespoon canola oil
  • 2 to 3 bunches fresh, tender kale, trimmed and sliced
  • 1 clove garlic, minced
Heat oil in a large skillet or saucepan over medium heat. Add kale and garlic, cook, turning kale often with tongs, until wilted, about 5 minutes. Makes 4 servings.

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