Kale Chicken Thai Red Curry

Thai Red Curry With Super Greens

My husband and I grew up on a different side of the world, races, cultures and so on, but we love good food. One of the delish dishes that we both are never tired of it is Thai red curry.  There have been times that I cooked red curry twice in a week.  When I cook food, I often make it in huge portions that would be enough for the leftovers.  (Thai curry leftovers are the best, the ingredients marinate a little longer making them more flavorful.)

Tonight, I wanted to make an easy dinner, and I thought of red curry. But I am getting tired of the basic bamboo shoot and bell peppers in the curry. I looked in our fridge and find a big bag of ready to cook kale. I remember that I've cooked stir-fried kale with glass noodles, and I like the taste of cooked kale. So, I think I will have the super green vegetables as my main ingredient for our red curry and see how it comes out.

Here's what I came with for an ultra delish way to get your super greens.

Ingredients:

- 4 cups chopped kale
- 2 cups Thai basil leaves
- 1 lb. sliced chicken breast
- 2 tablespoon red curry paste
- 2 cans lite coconut milk (400 ml./each)
- 3 tablespoon olive oil
- 2 ½ cups of water
- 2 tablespoon fish sauce
- ½ teaspoon Stevia

Kale Red Curry Recipe

Instruction:

If you've cooked any kind of Thai curry before, this recipe will easy peasy for you.  The way you cook this kale chicken curry is the same way as you make the regular red curry, but if you have never done it before, I am here to explain it to you.

1. Heat canola or olive oil in a wok or a pot on high heat then add red curry paste into it.  Stir fry the paste until you can smell the aroma of the curry.  This process should not be too long. It usually takes about less than a minute for me.
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 until 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.

Kale in curry! Is it Ah! or Meh!?

It is definitely deserved an AH!!!!. Both in taste and nutrition.  The kale does not lose its flavor.  It may not be crunchy like when it is fresh and raw, but it is surely not soggy like when you cook spinach, eggplant, or zucchini. You probably hear that the best way to eat kale is to eat it raw because you get all the nutrients in it. Most diet oriented people would not recommend cooked kale by boiling because you lose lots of its nutrients from the heat while you are cooking it. Thus, they suggest that you may need to consume the leftover of kale broth. Yes, all the leftover kale broth are in the curry soup, and this tasty broth is the best part of the recipe.  It is one of the most mouthwatering broth and bowl-licking recipes we have done.

Kale Chicken Red Curry

Below is a printable recipe.

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