Oh my goodness. This is a new favorite. So flavorful, chock full of nutritious ingredients, and it warms your entire body. This is the type of recipe that I would LOVE for someone who follows my blog to try to make -- even if you've never made Thai food before -- and then let me know how it turns out. It's so much easier than it may seem... you will really surprise yourself!
I've mentioned before that while I eat kale fairly often, it's not my favorite veggie ever. In this though, it's perfect. No, kale in Thai curry isn't traditional, but bok choy is... and kale is pretty similar! Then the sweet potatoes add sustenance and a delicious sweetness, along with the chicken. The flavors in this are seriously dynamic -- sweet, spicy, rich. Yum. Scoop a big heap over some brown jasmine rice, pour a glass of wine, and enjoy a perfect weeknight meal!
The whole dish takes about 45 minutes from start to finish. It's really not difficult at all! And it makes a good amount so you'll have leftovers.... which make for pretty much the best lunch ever the following day. I think it might have gotten even better over time!
Ready to give it a try? Here's how:
Heat 1 tbsp of coconut oil over medium heat in a heavy bottomed pot or deep skillet. Add a teaspoon of ginger and 2 to 4 ounces (4 to 8 tbsp) of red curry paste. I know that's a big range for the curry paste, but it is really dependent on your heat tolerance and preference for flavor. I went with the entire 4 ounces (a whole little jar) and didn't think it was too spicy in all -- I thought that was perfect! But if you're sensitive to heat, you may want to start with half a jar. If you're not sure, start with 2 and add some more a little later -- you can always stir in another tablespoon!
Sauté the ginger and curry paste for about 1 minute, until fragrant. Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
Add in your diced chicken.
Now: add your can of coconut milk, about 1.5 cups of the chicken broth, 2 tsp fish sauce, kale, salt, the juice of half a lime, 1.5 tsp sugar (optional), and a tbsp of sriracha (optional - for more heat).
Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. Add the sweet potatoes.
For a slightly thicker/creamier texture, add in 1-2 tsp of cornstarch mix into 3 tsp of cold water. Mix well then pour into the stew.
Bring to a boil. Then, reduce heat and simmer, covered, for about 20 minutes.
My dinner date was late from work so when it was ready I just turned off the heat and let it sit on the stove for about 20 more minutes, cooling off. Then, when he got home, I just turned the heat back on and let it get warm again -- and actually, it became even more flavorful and thick over that time! So no worries if you're not quite ready to eat (or your rice isn't ready yet!) when this is done.
Inspired by Eat, Live, Run
For about 4 servings
-2 to 4 raw chicken breasts (about 1 lb), diced
-2 sweet potatoes, peeled and diced
-1 red bell pepper, diced
-1 big bunch kale, torn from stems (discard stems) into small pieces (you should have approximately 4 cups of the torn kale)
-1 small sweet onion, diced
-2 to 4 ounces (4 to 8 tbsp) thai red curry paste (add full amount unless you're quite sensitive to heat)
-1 tbsp coconut oil
-1 tsp jarred or fresh ginger
-1 can unsweetened coconut milk (not light)
-1.5 cups low sodium chicken broth
-2 tsp fish sauce
-1 tsp salt
-Juice of 1/2 lime (optional)*
-1.5 tsp sugar (optional)*
-1 tbsp sriracha (optional)*
-2 tsp cornstarch mixed into 3-4 tsp cold water (optional)*
-Cooked and warm brown jasmine rice for serving
*I recommend including all of the optional ingredients, but they aren't necessary.
-Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
-Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
-Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
-Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
-Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. Add in the sweet potatoes. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
-Bring to a boil. Then, reduce heat and simmer, covered, for about 20 minutes.
-Serve over brown jasmine rice.
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