Kale in Coconut Milk

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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 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


    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


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.

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

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

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.

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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