Thai-Style Chicken & Kale w/Red Coconut Curry
I really love the all of the different types of curries from all over the world, such as Indian, Jamaican, Middle eastern, and Asian. I especially love Thai cuisine so this easy to make recipe is my version of this Southeast Asian dish. Enjoy!
1 1/2 pounds skinless, boneless breasts, cut into 1 chunks
1 can of coconut milk (14 ounces)
3 Tbs Thai red curry paste
1 fresh red Thai chili. minced
1 Tbs Asian fish sauce
1 stalk of lemongrass, finely minced
3 Tbs peanut or canola oil, divided
1 Tbs very finely chopped fresh ginger
2 garlic cloves, finely minced
2 cups of kale, rolled up and sliced into ribbons (chiffonade)
1/2 cup chicken stock
Steamed Jasmine rice , for serving (optional, it also can be eaten as a soup or stew without rice)
Thai basil leaves, for garnish
Salt and freshly ground black pepper
In a bowl, whisk the coconut milk with the curry paste and fish sauce until well combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the ginger, lemongrass, and garlic, stir-fry for 1-2 minutes scraping up browned bits. Add the chicken, chili peppers, red curry mixture and the stock and bring to a boil. Reduce heat and simmer for 8-10 minutes or until the chicken is cooked through. Add the kale strips and simmer an additional 5-6 minutes, taste and adjust seasonings. Transfer sauce and chicken to a large bowl and serve in smaller bowls with steamed Jasmine rice and garnish with Thai basil leaves. Bon Appetit!
Posted on January 24, 2016, in Food, Poultry and tagged chicken, chili pepper, coconut milk, curry, fish sauce, ginger, jasmine rice, kale, lemongrass, red curry paste, Thai, thai cuisine. Bookmark the permalink. Leave a comment.
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