150gSeasonal GreensSliced into ribbons. Feel free to use any greens you want. In this recipe I've used spring greens, but you can use any green cabbage or kale you have lying around.
Heat the tablespoon of vegetable oil in a large saucepan over a medium heat. Toss in the 5 cloves, 2 star anise, 3 cardamom pods and 1 stick cinnamon. Toast the spices for around a minute until they start to give off a strong aroma.
Next add in the 2 tablespoons of massaman curry paste, 2 tablespoons soy sauce and 2 tablespoons of sugar, fry with the spices for about 1/2 a minute. Pour in the 1 can coconut milk, 200ml vegetable stock, 1 chopped onion and sliced sweet potato. Stir to combine the coconut milk evenly with the stock and curry paste.
Bring the pan to a simmer, cover and cook for 20 minutes or until the sweet potato is nicely soft. Remove the pan from the heat and season to taste. Now toss in your 150g sliced greens and stir into the sauce. After a few minutes the greens should wilt and tenderise.
Serve the curry immediately with some freshly prepared jasmine rice.