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!