With Kale, Carrots and Bell Peppers
This is a super fast and easy recipe you can make on a busy weeknight. You can throw in any veggies you like, but I usually incorporate carrots, bell peppers and kale. Enjoy!
Chicken Curry with Kale
2-3 large chicken breasts (cubed)
3-4 large carrots cut into 1/4 in thick pieces
1 bell pepper sliced into long strips
1 bunch of kale (chopped)
2 cloves of garlic - chopped
2 tsp red curry paste
2 cups coconut milk
1 cup Jasmine rice for serving
Heat up a splash of olive oil in a large frying pan and cook the chicken until browned on all sides and cooked through. Remove from the pan and keep warm. No need to wipe out the pan.
In the same pan, add a splash of olive oil and cook the carrots and bell pepper until softened (5-6 minutes).
Add the garlic and mix for 30 sec.
Add the kale and cook mixing periodically until wilted.
Mix in the red curry paste for 30 sec. Add the coconut milk and cook stirring the whole time until the sauce is homogenous and slightly thickened.
While you make the curry, cook the Jasmine rice in 1 1/2 cups of salted water.
Serve the curry over the rice.