Kale & Chicken Curry

with Peanut Coconut Sauce

INGREDIENTS
  • 400g Gourmet chicken fillet, cut in cubes
  • 1 Pack of kale
  • 2 Spring onions, finely chopped
  • 2 Tbsp Ginger, finely grated
  • 2 Tbsp Lemongrass, finely chopped
  • 1 Red chilli, thinly sliced
  • 1/2 Red bell pepper, diced
  • 1/2 Yellow bell pepper, diced
  • 1 Pack deSiam Yellow Curry Paste
  • 1/2 Cup deSiam Peanut & Coconut Sauce
  • 1 Can coconut milk
  • Handful of roasted cajun buts
  • 2 Tbsp NaturGreen Coconut Oil
  • Fresh Coriander
  • Maldon Sea Salt
METHOD
  1. In a wok, heat the coconut oil and fry the spring onions, lemongrass, chilies & ginger for 1 minute.  Add the chicken and stir for 4-5 min. Add the diced bell peppers and chopped kale and stir for 1 min.
  2. Add the curry paste and stir for 1 min and then add the coconut milk and coconut & peanut sauce; bring to a boil and simmer for 5 min.
  3. Remove from heat and let it stand for a few minutes before serving.
  4. Serve with steamed Basmati rice, and a garnish of roasted cajun nuts, red chili slices & a handful of fresh coriander.

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