Chicken with Coconut Curry Kale Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
