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Export 8 ingredients for grocery delivery
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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