Potatoes and Chard with Green Curry Sauce

Adapted from A Year in a Vegetarian Kitchen
Serves 4 as a main course

1 1/2 tablespoon roasted or reg peanut oil
6 medium garlic cloves, minced
2 tablespoons minced ginger
2 14-ounce cans unsweeten coconut milk, with 1 cup thickened coconut cream spooned off the top and reserved
3 1/2 tablespoons green curry paste
1 short cup water
2 pounds small potatoes, halved, halved again and then halved one last time
salt
4 ounces chard, thinly sliced (discard thick center stems) (about 3 cups)
1 short cup fresh cilantro leaves- loose and slightly cut
2 tablespoons fresh lime juice

Heat the oil in a Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, no more than 1 minute. Add the cup of thickened coconut cream and the curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2-3 minutes.

Add the remaining coconut milk, water, potatoes, and 3/4 teaspoon salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 15 minutes. Stir in the chard, cover, and cook, stirring once, until the potatoes and chard are tender, about 5 minutes. Stir in the cilantro and lime juice. Adjust the seasonings, adding salt to taste, and serve.