Kale Greens in Coconut Milk from 'The Adobo Road Cookbook' Recipe

Name: Kale Greens in Coconut Milk from 'The Adobo Road Cookbook' Recipe
Total time: 45 min
Ingredients: 2 tablespoons oil; 1 onion, diced; 4 cloves garlic, minced; 1-inch (2.5-cm) piece fresh ginger, peeled and minced; 1–2 Thai chili peppers, split in half lengthwise with stems intact; 1 tablespoon fermented shrimp paste (see note); 1 pound (500 g) kale, washed, center ribs and stems removed, leaves roughly chopped; 1/2 cup (125 ml) Shrimp Stock, or water; 1 1/2 cups (375 ml) coconut milk; Salt, to taste; Freshly ground black pepper, to taste

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Total: 45 minutes

Servings: 5

Cost: $2.75 /serving

Author : Kate Williams

chiles coconut milk cook the book

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook' Recipe

Instructions

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Step 1

Heat a large wok or sauté pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the onion and stir-fry until the pieces wilt and begin to lightly brown, 2–3 minutes.

Step 2

Add the garlic, ginger, chili peppers, and shrimp paste to the pan and cook until fragrant, about 1 minute.

Step 3

Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1–2 minutes.

Step 4

Pour the Shrimp Stock and coconut milk into the pan and stir to combine. Bring to a boil, and then reduce heat to low and simmer, uncovered, until the kale is tender, 10–15 minutes. Season to taste with salt and black pepper. Serve with steamed white rice.

Step 5

Note: You can omit the shrimp paste and instead stir in 1 tablespoon of ﬁsh sauce when adding the coconut milk and water. Otherwise, you can season with additional salt.

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