US
Thai yellow curry with chicken and crispy kale
Prep and cooking time: 30mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 2
2 chicken breasts, diced
200ml coconut milk
150ml chicken stock
1 tbsp dried lemongrass
1 tsp soy sauce
2cm fresh ginger, minced
2 cloves garlic, minced
1 birds eye chilli, thinly sliced (optional)
3 tbsp water
1 largehandful of coriander, roughly chopped
1 tbsp ground turmeric
1 tbsp ground cumin
2 carrots, diced
2 bunches pak choi, quartered
200g kale, destemmed and roughly chopped
40g uncooked brown rice (optional)
Method
Preheat the oven to 180°C/160°C fan for the crispy kale.
To prepare the curry paste, add the water, turmeric, cumin, coriander, ginger, garlic, chilli (if using), and lemongrass into a blender and blitz until you have a paste.
Heat a wok or large pot over medium-high heat and add the oil. When the oil is hot, add the paste from the blender and let it cook for 1-2mins.
Add the chicken and stir until fully coated. Cook for 2-3mins.
Add the stock to the mix and bring to a simmer until the chicken is fully cooked. Add the coconut milk and soy sauce and leave to simmer for another 2-3mins.
Add the pak choi and carrots and leave to cook for 10mins, or until the carrots soften.
Place the kale on a baking tray and place in the oven for 3-5mins, until they go crispy. Season with salt and pepper and serve with the curry!