Kale Greens In Coconut Milk From 'The Adobo Road Co

Name: Kale Greens In Coconut Milk From 'The Adobo Road Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 onion, diced; 4 cloves garlic, minced; 1-inch (2.5-cm) piece fresh ginger, peeled and minced; 1-2 Thai chili peppers, split in half lengthwise with stems intact; 1 tablespoon fermented shrimp paste (see note); 1 pound (500 g) kale, washed, center ribs and stems removed, leaves roughly chopped; 1/2 cup (125 ml); , or water; 1 1/2 cups (375 ml) coconut milk; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

2 tablespoons oil
1 onion, diced
4 cloves garlic, minced
1-inch (2.5-cm) piece fresh ginger, peeled and minced
1-2 Thai chili peppers, split in half lengthwise with stems intact
1 tablespoon fermented shrimp paste (see note)
1 pound (500 g) kale, washed, center ribs and stems removed, leaves roughly chopped
1/2 cup (125 ml)
, or water
1 1/2 cups (375 ml) coconut milk
Salt, to taste
Freshly ground black pepper, to taste

1
Heat a large wok or saute 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.
2
Add the garlic, ginger, chili peppers, and shrimp paste to the pan and cook until fragrant, about 1 minute.
3
Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1-2 minutes.
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.
5
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.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons oil, 1 onion, diced, 4 cloves garlic, minced, 1-inch (2.5-cm) piece fresh ginger, peeled and minced, and more.

Yes, Kale Greens In Coconut Milk From 'The Adobo Road Cookbook' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale Greens In Coconut Milk From 'The Adobo Road Cookbook'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions