Coconut-Miso Curry with Chicken and Kale #recipe by @LeslieKarst

 

The sweetness of the coconut milk and umami-saltiness of the miso in this recipe makes for a luscious taste sensation. The curry can be made with any protein—meat, fish, or tofu—but since I had some leftover Costco chicken, that’s what I used, and the result was delicious!

 

Coconut-Miso Curry with Chicken and Kale

(serves 4)

Ingredients

2 tablespoons neutral oil

1 medium onion, sliced

2-inch piece of ginger, peeled and finely chopped

5 cloves garlic, finely chopped

¼ cup miso (white or red)

2 tablespoons brown sugar

1 can coconut milk

1 bunch kale

1 lb. cooked chicken, cut into bite-size chunks

1 tablespoon lime juice

¼ cup basil, coarsely chopped

¼ cup cilantro, coarsely chopped

steamed rice, for serving

 

 

Directions

Strip the leaves from the kale stalks and coarsely chop them. Then finely chop the stalks. Keep the two separate.

Heat the oil in a large skillet or wok until shimmering, then add the onion and chopped kale stalks and stir-fry until starting to soften, about 3 minutes.

 

Add the ginger and garlic to the pan and continue to stir-fry for a minute or two. 

 

Add the miso and brown sugar, and stir to combine them with the vegetables.

 

Add the coconut milk, plus one can of water, then bring to a boil. Lower the heat to medium-low and cook at a simmer until slightly reduced (about 10 minutes), stirring occasionally. Keep and eye on it, as coconut milk has a tendency to boil over. 

 

Add the kale, a large handful at a time, allowing it to wilt before you add more. Once it’s all wilted, add the chicken to the curry. 

 

 

 

 

 

Finish the curry by adding the lime juice, half of the basil, and half of the cilantro, and stirring to mix in. 

 

Serve over steamed rice, garnished with the rest of the basil and cilantro. 

 

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