comment icon 71 more comments Golden, juicy, thinly sliced pan-fried chicken swims in a creamy coconut-kale gravy-like situation with slips of shallot and a bit of heat. It’s like a cozy curry meets a show-stopping marry me chicken. Except it’s stupidly easy. That coconut kale sauce carries us with, like, 5 ingredients. This is one of those all-in-one meals; the veg is there, the protein is there, the flavor is there! Make sure to give yourself an extra scoop or three of sauce on top some rice, because you know what? You deserve to feel good. And let all that luscious flavor absorb into the rice, and really just enjoy that moment. My girls, bless their hearts, are not super into the coconut kale. Something about multiple cups of freshly shredded kale? It’s fine – I just leave out a few pieces of “plain chicken” for them and happily serve up a bit of extra coconut kale for myself in their honor. I love chicken for this, but lately, I’ve been dreaming of a skillet of gently pan-fried shrimp swirled in this coconut kale sauce. It just feels right. It’s a choose-your-own adventure, and all paths end with you licking the last bits of sauce out of the pan. 5 from 29 reviews
1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces 2–3 tablespoons all-purpose chicken seasoning (I use the McCormick Rotisserie Chicken Seasoning) 1 1/2 tablespoons avocado oil (divided)
Coconut Kale
1 shallot, thinly sliced 2–3 cups finely shredded curly kale, stems removed (about 3-4 stalks) 1 tablespoon yellow curry paste (see notes for subs) 1 can full-fat coconut milk 1 tablespoon soy sauce 1 tablespoon brown sugar
Optional, for serving:
rice chili crisp or cilantro for garnish
For the chicken, you want to cook it to 165 degrees internal temperature – I use this meat thermometer all the time and I love it. This one that’s more affordable is also great. (affiliate links) I’ve been using a ceramic nonstick for this recipe (Nordic Ware Basalt Skillet – affiliate link) and it has amazing release properties so I rarely need to wipe the pan out! That said, if you’re using an older nonstick or a different type of pan that’s holding onto a lot of brown or burnt bits from the chicken, wipe the pan out before you start the sauce. This helps the sauce stay light and golden colored. It is really pan-dependent – for my Nordic Ware nonstick I don’t need to do this at all, but others require a quick wipe down to avoid too much brown in the sauce.
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