Chicken with Coconut Curry Kale Recipe

Introduction

This Chicken with Coconut Kale recipe is a flavorful and comforting dish that combines tender chicken with creamy coconut curry and nutritious kale. It’s quick to prepare and perfect for a weeknight dinner that feels both healthy and indulgent.

Ingredients

• 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
• 2-3 tablespoons all-purpose chicken seasoning (such as McCormick Rotisserie Chicken Seasoning)
• 1 1/2 tablespoons avocado oil (divided)
• 1 shallot, thinly sliced
• 2-3 cups finely shredded curly kale, stems removed (about 3-4 stalks)
• 1 tablespoon yellow curry paste
• 1 can full-fat coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Rice, for serving
• Chili crisp or cilantro, for garnish

Instructions

1. Step 1: Coat the chicken pieces evenly with the chicken seasoning.
2. Step 2: Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Add the chicken and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Step 3: If needed, wipe out the pan. Add 1/2 tablespoon avocado oil and sauté the shallots, shredded kale, and yellow curry paste for about 5 minutes until fragrant and the kale is tender.
4. Step 4: Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and simmer for 5-10 minutes until the sauce thickens slightly.
5. Step 5: Return the cooked chicken to the pan, nestling it into the sauce. Let it gently bubble for a few minutes so the flavors meld and the chicken heats through.
6. Step 6: Serve the chicken and coconut kale sauce over rice. Garnish with cilantro and a drizzle of chili crisp if desired.

Tips & Variations

• Feel free to substitute yellow curry paste with red or green curry paste for a different flavor profile.
• Use spinach or Swiss chard if you don’t have kale on hand.
• For extra richness, stir in a squeeze of fresh lime juice before serving.
• To make this dish spicier, increase the amount of chili crisp or add fresh chopped chilies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale instead of fresh?

Yes, you can use frozen kale, but be sure to thaw and drain it well to avoid excess moisture in the dish.

Is there a substitute for coconut milk?

Coconut milk provides creaminess and flavor, but you can substitute with heavy cream or a non-dairy milk, although the taste and texture will be different.

Chicken with Coconut Curry Kale Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

This Chicken with Coconut Kale recipe is a flavorful and easy-to-make dish featuring tender chicken breasts cooked in a fragrant yellow curry coconut sauce with sautéed kale and shallots. Served over rice and garnished with chili crisp or fresh cilantro, this meal combines creamy coconut milk with bold curry spices for a satisfying and aromatic dinner.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Southeast Asian-inspired)

Ingredients

Scale 1x2x3x

Chicken

• 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
• 2–3 tablespoons all-purpose chicken seasoning (such as McCormick Rotisserie Chicken Seasoning)
• 1 1/2 tablespoons avocado oil, divided

Vegetables & Sauce

• 1 shallot, thinly sliced
• 2–3 cups finely shredded curly kale, stems removed (about 3–4 stalks)
• 1 tablespoon yellow curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar

To Serve

• Cooked rice
• Chili crisp or fresh cilantro for garnish

Instructions

1. Cook the Chicken: Coat the chicken pieces evenly with the chicken seasoning. Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Add the chicken and cook for about 2-3 minutes per side until golden brown and cooked through. Once done, remove the chicken from the pan and set aside.
2. Start the Coconut Kale: If needed, wipe out the pan to remove any burnt bits. Add remaining 1/2 tablespoon avocado oil to the pan. Sauté the thinly sliced shallots, shredded kale, and yellow curry paste together for about 5 minutes, or until the shallots are fragrant and the kale is tender.
3. Simmer the Coconut Kale: Pour in the full-fat coconut milk, soy sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer. Let it cook uncovered for 5-10 minutes until the sauce thickens slightly.
4. Finish the Dish: Nestle the cooked chicken pieces back into the simmering sauce. Let everything heat through until bubbly, spooning the sauce over the chicken to coat well.
5. Serve: Sprinkle the dish generously with fresh cilantro and serve with scoops of the chicken and coconut kale sauce over warm cooked rice. Optionally top with chili crisp for an extra burst of flavor and heat.

Notes

• If the pan has burnt bits after cooking the chicken, wipe it clean before starting the kale to avoid bitterness.
• You can substitute yellow curry paste with mild red curry paste or madras curry powder if preferred.
• For a gluten-free version, replace soy sauce with tamari.
• Adjust the amount of curry paste depending on your heat preference.
• This dish pairs best with jasmine or basmati rice.

Keywords: chicken, coconut kale, yellow curry, curry chicken, healthy dinner, stovetop chicken, coconut milk, kale recipe