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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 131.4
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 389.5 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Kale in Coconut Milk calories by ingredient
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Kale in Coconut Milk

Submitted by: CSKULNIK

Introduction

Kale braised in a coconut curry with ginger, garlic, and fresh chili Kale braised in a coconut curry with ginger, garlic, and fresh chili
Number of Servings: 4

Ingredients

    One pound kale, leaves separated from stems and roughly chopped
    1 tablespoon olive oil
    1 large onion, sliced
    4 garlic cloves, minced
    1 inch piece ginger, minced
    1 hot fresh chili pepper, such as habenero, thai bird chili, or jalapeno
    1 tablespoon fish sauce
    .5 cup water
    1.5 cups light coconut milk

Directions

1
Heat a large wok or sauté pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the onion and stir-fry until the pieces wilt and begin to lightly brown, 2–3 minutes.

2
Add the garlic, ginger, chili peppers, and shrimp paste to the pan and cook until fragrant, about 1 minute.

3
Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1–2 minutes.

4
Pour the Shrimp Stock and coconut milk into the pan and stir to combine. Bring to a boil, and then reduce heat to low and simmer, uncovered, until the kale is tender, 10–15 minutes. Season to taste with salt and black pepper. Serve with steamed white rice.

5
Note: You can omit the shrimp paste and instead stir in 1 tablespoon of fish sauce when adding the coconut milk and water. Otherwise, you can season with additional salt.

Serving Size: Makes 4-6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CSKULNIK.






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