Careme

Ingredients

• Signature Select/Farms Frozen Boneless Skinless Chicken Breasts 1 package, use 12 oz 9.99
• Carrots Prepackaged 1 bag (2 lb), use 3 medium carrots 1.99
• Organic Green Kale 1 bunch, use about 4 packed cups 3.49
• Organic Yellow Onion 1 medium onion 1.87
• O Organics Fresh Garlic Bulbs 3 Count 3 cloves 2.49
• Cal-Organic Farms Organic Cilantro 1 Bunch 1/2 bunch 2.49
• Signature SELECT/FARMS Mini Baby Gold Potatoes 1 bag (1.5 lb), use 10 oz 2.99
• Pantry: coconut milk 1 can (13.5 oz)
• Pantry: red curry paste 2 tablespoons
• Pantry: neutral oil 1 tablespoon
• Pantry: fish sauce or soy sauce 1 tablespoon
• Pantry: brown sugar 1 teaspoon
• Pantry: lime 1
• Pantry: salt to taste
• Pantry: cooked rice 2 cups for serving

Instructions

1. If using frozen chicken breasts, thaw enough to measure 12 ounces. Slice the 12 ounces chicken into bite-size strips. Peel 3 medium carrots and cut them on a sharp diagonal into thin slices. Dice 1 medium yellow onion. Mince 3 garlic cloves. Strip the leaves from the kale bunch and tear into bite-size pieces to make about 4 packed cups. Halve or quarter 10 ounces mini baby gold potatoes into 1-inch pieces. Roughly chop 1/2 bunch cilantro. Cook 2 cups rice according to package directions if you do not already have rice prepared.
2. Place the 10 ounces cut mini baby gold potatoes in a small saucepan, cover with salted water, bring to a boil, and simmer 8 to 10 minutes until just tender. Drain and set aside. This keeps them creamy inside so they finish beautifully in the curry without taking too long.
3. Heat 1 tablespoon neutral oil in a deep skillet or Dutch oven over medium-high heat. Add the diced 1 medium yellow onion and cook 3 minutes until translucent. Add the minced 3 garlic cloves and cook 30 seconds.
4. Add the 12 ounces sliced chicken breast to the pot. Season lightly with salt and cook 3 to 4 minutes, stirring, until the outside loses its raw color.
5. Stir in 2 tablespoons red curry paste and cook 30 seconds to bloom it in the oil. Add the sliced 3 carrots, the par-cooked 10 ounces potatoes, 1 can coconut milk, and 1/2 cup water. Stir in 1 tablespoon fish sauce or soy sauce and 1 teaspoon brown sugar.
6. Bring the curry to a gentle simmer and cook 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the carrots are tender but not mushy. The liquid should reduce slightly to a spoon-coating consistency.
7. Add the 4 packed cups torn kale and stir for 2 to 3 minutes until wilted and bright green. Squeeze in the juice of 1 lime and stir in half of the chopped cilantro. Taste and adjust with more salt or lime if needed.
8. Spoon 1 cup cooked rice onto each bowl. Ladle the chicken curry over the rice so the broth pools around it. Finish with the remaining cilantro on top. For restaurant-style plating, keep the rice slightly to one side and mound the chicken and vegetables so the green kale and orange carrots show on top.