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Kale in Coconut Milk

A hearty kale dish cooked in coconut milk with ginger and fragrant spices, shrimp paste, and chilli peppers.
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes

Ingredients

  • 2 Tbsp oil, vegetable or canola
  • 1 onion, diced
  • 4 garlic cloves, peeled and minced
  • 1- in (2.5-cm) piece fresh ginger, peeled and minced
  • 2-3 green finger chilli or Thai chilli peppers
  • 1 Tbsp shrimp paste
  • 1 lb 500 g kale, washed and leaves roughly chopped
  • ½ cup (125 ml) shrimp stock or water
  • 1 ½ cups (375 ml) coconut milk
  • salt and freshly ground black pepper to taste

Instructions

  • Heat a large pan or wok over high heat and add oil.
  • Once oil is hot, add onion and stir fry for 2-3 minutes.
  • Add the garlic, ginger, chilli peppers, and shrimp paste, and cook for about 1 minute until fragrant.
  • Stir in the chopped kale and cook for about 2 minutes until it wilts.
  • Pour the stock or water and coconut milk into the pan and stir to combine. Let boil and bring the heat down to low. Simmer uncovered between 10-15 minutes until kale is tender.
  • Add salt and ground black pepper to taste.
  • Serve hot with steamed rice.