Coconut Kale Curry


As you all know, we eat a lot of rice and chicken and that’s a combo that can get boring pretty quick if you don’t learn how to change it up!

I’m always on the lookout for new recipes and I once stumbled upon a coconut curry recipe that had some kale with it. The picture looked incredible and the combo sounded delicious, so I decided to make it!!! That is, until I looked at the instructions. 50 steps long, a ton of ingredients, and it took over an hour to make. #nope! It sounded amazing but ain’t nobody got time make something like that!!! Soooo, I improvised and decided to make my own version!

One pan, five ingredients (plus some oil and spices), 30 minutes to make and voila! You’ve got a delicious dish impressive enough to knock your mother-in-law’s socks off! *BOOM*

This recipe is so tasty! Plus it has kale in it so you can give yourself extra cool points for eating something that’s a super-food. If you dig coconut curry, you are gonna love this dish.This will have you feeling like you’re a pro chef without having to do anything tricky!



  • 2 large chicken breasts
  • 4 big stalks of kale
  • coconut milk (I prefer to use Silk coconut milk)
  • white rice
  • ¼ Cup shredded sweetened coconut
  • 1 Tbsp curry powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 2 Tbsp oil (coconut, olive, and vegetable oil would work best)


So when I said one pan, I actually should have said one pan and a rice cooker. You could do it all in the one pan (you would have to cook the rice last) but I prefer cooking my rice in a rice cooker.

You’ll start this recipe off preparing the rice. Rinse your rice (I usually use basmati, sushi type white rice btw) and put it in your rice cooker. For the two of us we usually do two servings of rice but do as much as you think you will eat.

Click here for a link on how to make coconut rice on the stove and in the rice cooker if you want step by step instructions. If you use canned coconut milk you will have to add water (like it says), however if you use unsweetened Silk coconut milk you are good to substitute all of the water for coconut milk. You also get more bang for your buck buying Silk coconut milk vs. the canned version.

Also I just found out you can do coconut rice with instant rice. Um, coconut rice in 5 minutes? Yes please! The link is here

While the rice is going, get out a large pan. Measure out about ¼ C of shredded, sweetened coconut. Turn your stove to medium or medium-low heat. Watch the coconut and as it browns, stir it so it can get evenly toasted (it cooks quickly once it’s hot). When it looks like a light caramel color remove it from the heat and immediately transfer it to a bowl or serving dish. 

Next you’re going to rinse your kale (does anyone else feel clueless about how much you’re supposed to “wash” produce?). After that, you are going to pull the leaves away from the stem and then tear them into smaller pieces. No need to get too fancy, it’s just so you have bite size chunks 🙂 Add about a tablespoon of oil to your pan and on medium heat add the kale. It will probably look like a little too much for the pan but as soon as you get a lid on it it will start to wilt. Stir the kale every three minutes or so until it is dark green and very limp. Oh, and toss on a pinch or two of salt.

Take the kale out of the pan and put it into a serving bowl (you will want to cover it so it stays warm while you cook the the chicken.

Next for the chicken. Take two medium chicken breasts or four smaller (if they are super thick you’ll want to cut them thinner so they can cook well). Mix all of the spices and sprinkle them onto one side of the chicken.

Make sure your stove is on medium heat with a bit more oil. Place the chicken on the hot skillet away from your body (be careful of splattering oil). Put a lid on it and step away for 5 minutes (no worries, it will be fine). When the five minutes is up, take the lid off, the chicken should look white on the side facing up. Next, sprinkle the remaining seasoning on the unseasoned side and flip the chicken, cooking it for an additional 4 minutes without a lid. It should look good and browned on both sides.

That’s it! Pretty simple huh? Grab a bowl, scoop some coconut rice then add a bit of  kale, pile on some curried chicken, and top it off with the shredded coconut. Next, devour this bowl and get seconds before it runs out!

Give this a pin if you want to remember this simple yet impressive dish! Please leave a comment if you have any recipe ideas or questions. Cause I loooove hearin from ya!


Aubrea (the Noob)

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