Ingredients
Green Curry Kale and Lentils:
- Chicken thighs, boneless & skinless - 1 1/2 lbs , chopped
- Onions - 1 , diced
- Kale - 1 bunch , leaves removed, stems chopped
- Coconut milk - 1 can
- Green curry paste - 2 Tbsp
- Honey - 1 Tbsp
- Chicken stock - 2 cups
- Fish sauce - 2 Tbsp
- Avocado - 1 , cubed
- Lime - 1/2 , juice of
Prep
- Chicken - Chop and then season and tenderize with a fork. (Can be done up to 1 day ahead)
- Onions / Kale - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat a Dutch oven over medium-high heat. Pour in coconut milk and whisk in curry paste. Next add onions and kale stems with some salt. Saute for 3 to 5 minutes, until softened but crunchy. Add in chicken, honey, fish sauce, and stock. Cover and bring to a boil. Then simmer with the lid off for another 8 to 10 minutes until chicken is almost cooked through.
- While chicken is cooking, cube avocado.
- Add in kale leaves, which will cook in the heat of the curry. Squeeze in lime juice and season to taste with more sweetener and fish sauce. Top with chunks of avocado.
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