Chicken with Coconut Kale
Description: Golden, juicy, thinly sliced pan-fried chicken swims in a creamy coconut-kale gravy-like situation with slips of shallot and a bit of heat. Super easy, minimal ingredients!
Ingredients
- 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
- 2-3 tablespoons all-purpose chicken seasoning (I use the 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 (see notes for subs)
- 1 can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- rice
- chili crisp or cilantro for garnish
Instructions
- Cook the Chicken
- Coat the chicken with the spices. In a large nonstick pan, heat 1 tablespoon of avocado oil over medium high heat. Add chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Set chicken aside.
- Start the Coconut Kale
- If needed, wipe your pan out (see notes). In the same pan, add 1/2 tablespoon avocado oil if needed. Saute the shallots, kale, and yellow curry paste for 5 minutes until everything is aromatic and tender.
- Simmer the Coconut Kale
- Add all other sauce ingredients; simmer for 5-10 minutes to thicken. When the sauce has thickened, tuck the chicken back in the sauce. Let it get gently bubbly and spoon the sauce over top.
- You're Done! Yum!
- Sprinkle the whole thing with cilantro. Serve chicken with scoops of the sauce over rice! Finish with whatever toppings you like – for me it’s chili crisp!