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.