Chicken with Coconut Curry Kale Recipe
A flavorful and comforting dish featuring tender chicken breasts cooked in a rich, creamy coconut curry sauce with sautéed kale and shallots. This easy stovetop recipe combines vibrant yellow curry paste with coconut milk for a mildly spicy and aromatic meal perfect served over rice and garnished with fresh cilantro and chili crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, inspired by Southeast Asian flavors
Ingredients
Scale
Chicken
- 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
- 2–3 tablespoons all-purpose chicken seasoning (McCormick Rotisserie Chicken Seasoning recommended)
- 1 tablespoon avocado oil (divided)
Coconut Kale 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
- 1/2 tablespoon avocado oil (optional, if needed for sautéing)
To Serve
- Cooked rice
- Chili crisp or fresh cilantro for garnish
Instructions
- Prepare the Chicken: Coat the chicken pieces evenly with the all-purpose chicken seasoning. Heat 1 tablespoon avocado oil in a large nonstick pan over medium-high heat. Add the seasoned chicken and cook for about 2-3 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Kale: If needed, wipe the pan clean. Add 1/2 tablespoon avocado oil to the same pan, then sauté the thinly sliced shallots, finely shredded kale, and yellow curry paste together over medium heat for 5 minutes until the mixture is aromatic and the kale is tender.
- Simmer the Sauce: Pour in the full-fat coconut milk, soy sauce, and brown sugar with the sautéed ingredients. Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine Chicken and Sauce: Nestle the cooked chicken back into the thickened coconut kale sauce. Allow it to heat gently until bubbly, making sure to spoon the sauce over the chicken to coat it well.
- Serve: Spoon the chicken and coconut kale sauce over cooked rice. Garnish with fresh cilantro and optionally drizzle chili crisp for a bit of heat and crunch. Enjoy immediately.
Notes
- If the pan becomes too crowded when cooking the chicken, cook in batches for even browning.
- You can substitute yellow curry paste with Thai red or green curry paste if preferred; adjust quantity to taste.
- Wiping out the pan between cooking chicken and kale helps prevent burnt bits from affecting the flavor.
- For a lower fat option, use light coconut milk but note the sauce will be less creamy.
- Chili crisp adds a spicy, crunchy texture but can be omitted for a milder dish.
Keywords: chicken curry, coconut kale, yellow curry, easy dinner, stovetop recipe, coconut milk chicken
