Serves 4 to 6
Thinly slice 1 bunch scallions. Set dark green parts aside. Add the white and light green scallions to a large pot with ¼ cup canola oil, 1 thinly sliced small jalapeño chileand 2 tsp. kosher salt. Cook over medium heat, stirring often, until the scallions are soft, about 4 minutes. Add 6 chopped cloves garlic and ¼ cup red curry paste and cook 1 minute, stirring. Add (3) 4-oz. cans coconut cream and whisk to combine.
Add 7 cups chicken broth, bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes, until reduced by about one quarter. Stir in 8 cups stemmed and torn kaleand 4 to 5 cups cooked, shredded chicken and cook until the kale is tender and the chicken is hot, about 2 minutes. Serve hot, topped with more sliced jalapeño, sliced snap peas, cilantro leaves (optional), and a wedge of lime.
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