I’ll be making this recipe adapted from one on seriouseats.com because I have some red curry paste leftover from testing recipes and am delighted to have yet another use for it. Not to mention, what’s not to love about a slow cooker recipe? Easy, and dinner is done while you’re off doing other things. You could use the Swiss chard or the bok choy if you have another plan for your kale, and vary the other vegetables by what you have on hand.
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs 3 1/2 cups low-sodium homemade or store bought chicken broth 1 (14.5-ounce) can coconut milk 1 1/2 tablespoons red Thai curry paste 1 tablespoon curry powder 2 tablespoons brown sugar 1 tablespoon peeled and minced ginger 2 medium cloves garlic, minced (about 2 teaspoons) 1 medium onion, chopped (about 1 cup) 1 small red pepper, chopped (about 3/4 cup) 1 jalapeño, sliced 1 1/2 cups tightly packed chopped kale or chard leaves 2 small potatoes, such as Yukon Gold, diced 2 tablespoons fish sauce 1/4 cup fresh-squeezed lime juice
Preparation:
Place chicken broth, coconut milk, curry paste, curry powder, brown sugar, ginger, garlic, onion, red pepper, jalapeño, kale and potatoes in a slow cooker. Stir together and add chicken. Cover and cook for 6 to 8 hours.
Shred chicken. Add fish sauce and lime juice. Taste and adjust seasonings, if needed. Stir to combine, ladle into bowls and serve. Maybe with rice?