Thai Red Curry Chicken and Kale Stew

1. Prepare the Base

Begin by placing the chicken thighs into your slow cooker. Add in the chicken broth, coconut milk, red Thai curry paste, curry powder, and brown sugar. These ingredients will create a rich and flavorful base for your stew.

2. Add Aromatics

Next, stir in the minced ginger, garlic, chopped onion, red pepper, and sliced jalapeño. These aromatics will infuse the stew with a depth of flavor that will develop beautifully over time.

3. Add Vegetables

Now, add the chopped kale leaves, diced potatoes, and sliced mushrooms into the slow cooker. These vegetables not only add nutrition but also soak up the delicious curry flavors, making each bite hearty and satisfying.

4. Season and Cook

Season everything with about half a teaspoon each of kosher salt and freshly ground black pepper. Tuck a lime wedge into the mixture; as it cooks, it will release its citrusy essence, balancing the richness of the coconut milk and curry paste. Cover the slow cooker and set it to cook on low for 6 to 8 hours.

5. Shred Chicken

Once the cooking time is up, carefully discard the lime wedge. Then, using two forks, shred the chicken directly in the slow cooker. This step ensures that every bite of your stew has a bit of that succulent chicken.

6. Finish the Stew

Finish off your stew by stirring in the fish sauce and fresh-squeezed lime juice. These ingredients add a final burst of umami and brightness, rounding out the flavors beautifully. Taste the stew and adjust the seasoning with additional salt and pepper if needed.

7. Serve

Ladle the finished stew into bowls, ensuring each serving has a good mix of chicken, vegetables, and broth. Serve it hot, enjoying the rich, complex flavors that have developed during the slow cooking process.