By Meal Prep Ideas 
Golden, juicy, thinly sliced pan-fried chicken swims in a creamy coconut-kale gravy-like situation with slips of shallot and a bit of heat. Super easy, minimal ingredients!
Can I Have This For Dinner Every Night?
Because I think I really could eat this for dinner every night.
Golden, juicy, thinly sliced pan-fried chicken swims in a creamy coconut-kale gravy-like situation with slips of shallot and a bit of heat. It’s like a cozy curry meets a show-stopping marry me chicken. Except it’s stupidly easy. That coconut kale sauce carries us with, like, 5 ingredients.
This is one of those all-in-one meals; the veg is there, the protein is there, the flavor is there! Make sure to give yourself an extra scoop or three of sauce on top some rice, because you know what? You deserve to feel good. And let all that luscious flavor absorb into the rice, and really just enjoy that moment.
I have been working my way through a shipment of Maesri yellow curry which I ordered on Amazon (affiliate link) – it’s premade, flavorful and concentrated, golden in color. It works perfectly here. That said, red curry paste is often easier to find and would be a less-golden but still-delicious substitute. And if you’re feeling the calling to stock your freezer with something great, then you should probably make this yellow curry paste which will make your house smell like the aromatics of heaven. It is an absolute gem to pull out of the freezer through the winter. I make a batch of it at least once every year.
My girls, bless their hearts, are not super into the coconut kale. Something about multiple cups of freshly shredded kale? It’s fine – I just leave out a few pieces of “plain chicken” for them and happily serve up a bit of extra coconut kale for myself in their honor.
I love chicken for this, but lately, I’ve been dreaming of a skillet of gently pan-fried shrimp swirled in this coconut kale sauce. It just feels right. It’s a choose-your-own adventure, and all paths end with you licking the last bits of sauce out of the pan.
How To Make This Recipe
1
Cut Your Chicken.
This is optional, but I really love a thinly sliced piece of chicken. It’s easier to cook and it’s more enjoyable to eat. I thinly slice chicken breasts and season them right on the cutting board.
2
Cook That Chicken.
Pan fry for a few minutes on each side. Yummy.
3
Make Your Sauce.
Shallots, curry paste, kale, and coconut milk. You’re basically there.
4
Pop The Chicken Back In.
Once the sauce is golden and thickened, get the chicken back in there.
5
Yum! You’re Done!
Garnish and deliver this to the table to a chorus of oohs and ahhs. It’s as beautiful as it is delicious.
