Ingredients

For the Chicken:

• 1 lb. boneless skinless chicken breasts
• 2-3 tablespoons chicken seasoning
• 1½ tablespoons avocado oil

For the Coconut Kale Sauce:

• 1 shallot, thinly sliced
• 2-3 cups finely shredded curly kale
• 1 tablespoon yellow curry paste
• 1 can full-fat coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar

For Serving:

• Rice
• Chili crisp or cilantro for garnish

Instructions

1. Prepare the chicken: Coat chicken breasts with chicken seasoning. Heat avocado oil in a large pan over medium-high heat. Add chicken and pan-fry until golden brown and cooked through, about 6-8 minutes per side. Remove chicken and set aside.

2. Make the sauce: In the same pan, add sliced shallots and cook for 2-3 minutes until softened. Add the shredded kale and cook until wilted, about 2 minutes.

3. Add curry paste: Stir in yellow curry paste and cook for 1 minute until fragrant.

4. Create the coconut sauce: Pour in coconut milk, soy sauce, and brown sugar. Bring to a gentle simmer and let cook for 3-4 minutes until slightly thickened.

5. Combine: Slice the cooked chicken thinly and return to the pan with the coconut kale sauce. Toss to coat and heat through.

6. Serve: Serve immediately over rice and garnish with chili crisp or fresh cilantro.