Empty My Fridge
Chicken with Coconut Kale
Ingredients
- Chicken breast · boneless skinless1 lb
- Chicken2–3 tbsp
- Avocado oil1 ½ tbsp
- Shallot · thinly sliced1
- Kale · finely shredded2–3 cups
- Curry · paste1 tbsp
- Coconut milk1 can
- Soy sauce1 tbsp
- Brown sugar1 tbsp
- Rice
- Chili crisp
Instructions
- Coat the chicken with the seasoning. Heat 1 tablespoon avocado oil in a large nonstick pan over medium-high heat. Cook the chicken 2-3 minutes per side, until golden brown and cooked through. Set aside.
- Wipe the pan if needed. Add 1/2 tablespoon avocado oil if needed, then saute the shallot, kale and yellow curry paste for 5 minutes, until aromatic and tender.
- Add the remaining sauce ingredients (coconut milk, soy sauce, brown sugar) and simmer 5-10 minutes to thicken.
- Tuck the chicken back into the sauce and let it turn gently bubbly, spooning sauce over top.
- Sprinkle with cilantro and serve the chicken and sauce over rice, with chili crisp if you like.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
RiceBrown sugarChickenChicken breastShallotCoconut milkKale
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.