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    Thai Red Curry Chicken and Kale Stew

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    Author
    Pixicook editorial team
    clock-icon510 minutes

    A slow-cooked stew featuring tender chicken thighs, a medley of vegetables, and a rich Thai red curry broth.

    Thai
    Easy
    Intermediate

    Ingredients for Thai Red Curry Chicken and Kale Stew

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Boneless, Skinless Chicken Thighs

    0 lb

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    Low-Sodium Chicken Broth

    cups

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    Coconut Milk

    0 oz

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    Red Thai Curry Paste

    tablespoons

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    Curry Powder

    tablespoons

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    Brown Sugar

    tablespoons

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    Ginger, peeled and minced

    tablespoons

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    Garlic, minced

    teaspoons

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    Onion, chopped

    cups

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    Red Pepper, chopped

    cups

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    Jalapeño, sliced

    each

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    Kale Leaves, chopped

    cups

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    Yukon Gold Potatoes, diced

    each

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    Mushrooms, sliced

    0 oz

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    Kosher Salt

    teaspoons

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    Freshly Ground Black Pepper

    teaspoons

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    Fish Sauce

    tablespoons

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    Lime Juice, fresh-squeezed

    cups

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    Lime Wedge, reserved

    each

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