Succulent, golden, and thinly cut chicken sautéed to perfection is immersed in a velvety coconut-kale sauce with hints of shallots and a touch of spice. Incredibly simple, requiring just a few ingredients!
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Watch How To Make This Recipe
Can I Have This For Dinner Every Night?
Because I genuinely could enjoy this for dinner every single night.
Succulent, golden, thinly cut chicken sautéed to perfection is immersed in a velvety coconut-kale sauce with hints of shallots and a touch of spice. It’s like a comforting curry that’s combined with a stunning “marry me” chicken. But it’s incredibly straightforward. That coconut kale sauce comes together with just about 5 ingredients.
This dish is a truly all-inclusive meal; it features vegetables, protein, and flavor all in one! Make sure to treat yourself to a few extra scoops of sauce over rice, because you should absolutely indulge in those delightful flavors. Let all that rich taste soak into the rice and savor the experience.
I’ve been enjoying a supply of Maesri yellow curry that I found on Amazon (affiliate link) – it’s pre-prepared, full of flavor, and vibrant in color. It’s a perfect match for this recipe. However, red curry paste is usually more accessible and would serve as a less vibrant yet still delectable alternative. And if you’re inspired to stock your freezer with something exceptional, you might consider making this yellow curry paste that will fill your home with heavenly aromas. It’s a fantastic treat to have on hand during the winter. I make at least one batch of it each year.
My girls, bless their hearts, aren’t very fond of the coconut kale. Something about a few cups of freshly chopped kale? That’s alright – I simply set aside a few pieces of “plain chicken” for them and happily indulge in some extra coconut kale in their honor.
I adore chicken in this dish, but recently, I’ve been imagining a frying pan filled with delicately pan-seared shrimp enveloped in this coconut kale sauce. It just feels fitting. It’s truly a choose-your-own-adventure type of meal, where every option leads to you savouring the last drops of sauce from the pan.
How To Make This Recipe
Cut Your Chicken.
This step is optional, but I truly enjoy a thinly sliced piece of chicken. It cooks more evenly and is a pleasure to eat. I slice chicken breasts thinly and season them directly on the cutting board.
Cook That Chicken.
Pan-fry for a few minutes on each side. Delicious.
Make Your Sauce.
Shallots, curry paste, kale, and coconut milk. You’re almost there.
Pop The Chicken Back In.
Once the sauce is rich and thickened, return the chicken to the mixture.
Yum! You’re Done!
Garnish and serve this at the table to a chorus of oohs and ahhs. It’s every bit as beautiful as it is tasty.
Chicken with Coconut Kale
Total Time:
25 minutesYield:
4 servings 1x
Description
Succulent, golden, and thinly cut chicken sautéed to perfection is immersed in a velvety coconut-kale sauce with hints of shallots and a touch of spice. Incredibly simple, requiring just a few ingredients!
Ingredients
Units
Scale
Chicken
Coconut Kale
Optional, for serving:
Instructions
- Cook the Chicken: Season the chicken with spices. In a large nonstick skillet, warm 1 tablespoon of avocado oil over medium heat. Add the chicken and cook until golden brown and fully cooked, about 2-3 minutes on each side. Set the chicken aside.
- Start the Coconut Kale: If needed, clean your pan (refer to notes). In the same skillet, add 1/2 tablespoon of avocado oil if necessary. Sauté the shallots, kale, and yellow curry paste for 5 minutes, or until everything is fragrant and tender.
- Simmer the Coconut Kale: Incorporate all remaining sauce ingredients; let simmer for 5-10 minutes to thicken. Once the sauce has thickened, return the chicken to the sauce. Allow it to gently bubble and spoon the sauce over top.
- You’re Done! Yum! Garnish the entire dish with cilantro. Serve the chicken with generous amounts of sauce over rice! Top it off with your favorite garnishes – I personally enjoy chili crisp!
Notes
For seasoning the chicken, use spices like paprika, onion powder, garlic powder, and/or salt. If you’re going without a spice blend, I suggest the spices from our Air Fryer Chicken! The chicken’s seasoning is crucial for both the flavor and the caramelization/browning of the meat. For example, if you select a chicken seasoning that includes sugar, the dish will be sweeter, and you’ll notice more browned bits sticking to the bottom of the pan.
The chicken should be cooked to an internal temperature of 165 degrees – I frequently utilize this meat thermometer and highly recommend it. This more budget-friendly option is also excellent. (affiliate links)
I’ve been using a ceramic nonstick skillet for this recipe (Nordic Ware Basalt Skillet – affiliate link) which offers superb release properties, meaning I rarely need to wipe it out! However, if you’re working with older nonstick cookware or a different pan that retains a lot of brown bits from the chicken, clean the pan before you commence making the sauce. This ensures the sauce remains light and golden. The necessity of this step is pan-dependent – my Nordic Ware nonstick doesn’t require it, but others may benefit from a quick wipe to prevent excessive brown color in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Keywords: coconut chicken, coconut sauce, easy dinner, easy chicken dinner
Frequently Asked Questions / Things To Know
Can you use red curry paste?
Absolutely! It will change the color but the flavor will still be fantastic. If you’re utilizing a more common brand like Thai Kitchen, it may be best to use 2 tablespoons instead of 1 to ensure sufficient flavor. I generally use Maesri which is quite potent, so 1 tablespoon suffices for me.
Can I use curry powder instead of curry paste?
You can, but it won’t be nearly as flavorful (read: delicious). If that’s your only option, I would recommend enhancing it with some sriracha, chili crisp, or turmeric, or roasted red chile paste, or whatever you have on hand to add some depth and character.
Can I use light coconut milk?
Yes, but the sauce may not thicken as well. You can always thicken it using a cornstarch slurry if a lower fat option is important to you!
Do you have to wipe out the pan?
No, it’s not necessary. If the pan still has some light nice browning left, it’s fine! However, if it looks like this after cooking the chicken, then yes, it’s advisable to wipe it to prevent the sauce from turning too dark.
What other proteins can you use besides chicken?
Shrimp would be excellent. I’ve been eager to try it. I also think this sauce would work superbly with meatballs or chickpeas (similar to Steph’s Chickpea Curry)!
Do you have to use kale?
Not at all! I currently have an abundance of it in my otherwise struggling garden, which is why I’m using it (plus, it’s a hearty green that wilts nicely into the sauce). Other great alternatives include: spinach, bell peppers, mushrooms, basically any vegetable you’d add to a curry.
Can I use onions instead of a shallot?
Yes. I favor shallots, but thinly sliced onions will work wonderfully!