Curried Coconut Colcannon #SP5

1. 1

   In a heavy nonstick frying pan heat bacon until browned.

2. 2

   Remove with slotted spoon and crumble, set aside.

3. 3

   In drippings, add kale and cook until wilted.

4. 4

   Open a can of coconut milk without shaking and scoop off the top, most creamiest part until you have 3/4 cup.

5. 5

   Add coconut to the pan with curry paste.

6. 6

   Add potatoes and cook, covered, until softened.

7. 7

   Stir in crumbled bacon and adjust seasoning to taste.

8. 8

   Adjust Thai curried paste to your liking, some brands are spicier/ saltier than others.

9. 9

   Adjust for salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.