Kale Chicken Curry
Super easy healthy curry, the most mouthwatering broth and bowl-licking recipe which we LOVE it so much.
Recipe type: Entree
Cuisine: Thai
  • 4 cups chopped kale
  • 2 cups Thai basil leaves
  • 1 lb. sliced chicken breast
  • 2 tbsp red curry paste
  • 2 cans lite coconut milk (400 ml./each)
  • 3 tbsp olive oil
  • 2½ cups of water
  • 2 tbsp fish sauce
  • ½ tsp Stevia
  1. Heat an olive oil on a wok or a pot on high heat then add red curry paste into it. Stir fry the paste until you can sense the aroma of the curry. This process should not be too long. It takes about less than a minute.
  2. Add the first can of lite coconut milk and stir the curry paste to make it dissolve with the coconut milk. Cook until it is boiling.
  3. Add sliced chicken into the curry and cook the chicken up until they are no longer pink.
  4. Add another can of the coconut milk and water then follow with chopped kale. Cook until the curry is boiling and the kale is cooked.
  5. Add fish sauce, Stevia, and Thai basil leaves and mix them all with the curry. Turn off the stove.
You can serve the curry with steamed brown rice as the typical way we do in Thai culture or you can enjoy it like a soup with pieces of whole wheat bread as the way that my husband prefers.
Recipe by Healthy Thai Recipes at https://healthythairecipes.com/kale-chicken-thai-curry/