Another delicious masterpiece sent my way by my friend Sandra. This one originally hails from the website Half Baked Harvest – but I made a few tweaks to it in order to use up the ingredients I had on hand. There is a bit of prep required in terms of cutting and dicing – but after that, this is a quick and easy supper to throw together. And it’s delicious – even my kids will agree. There is a spicy kick to it – but this can easily be adjusted depending on how much red curry paste you decide to add to it. Enjoy.
Ingredients:
6 chicken breasts, cubed
1heaping Tbsp. turmeric
3 t. ground ginger
black pepper
5 T. soy sauce, divided
1 T. honey
3 T. sesame oil (olive oil will also work), divided
1 bunch kale, chopped
3 green onions, chopped
4 cloves garlic, minced
1″ fresh ginger, grated
1/2 c. fresh cilantro, chopped
1/4 c. Thai red curry paste (this gave it the perfect spicy kick – but add more or less as you prefer)
2-3 cups coconut milk
cooked rice
lime wedges for garnish
Toss chicken with ground ginger, pinch of pepper, 2 T. soy sauce, honey and 1 T. oil. Allow to sit for 5 minutes. Heat 2 T. oil in a large wok or skillet at medium-high heat and cook chicken until browned (about 5 minutes). Then add kale and cook for another few minutes before removing everything to a large bowl.
In the same wok, add 2 more T. of oil and add green onions, fresh ginger and cilantro. Cook for a few minutes before stirring in red curry paste. After another few minutes, add in coconut milk and 3 T. soy sauce. Slide chicken and kale back into the sauce – and top up with more coconut milk if you prefer more sauce. Simmer over medium heat for another 5 minutes or so until sauce thickens slightly.
Serve over cooked rice with lime wedges on the side.