Thai Red Curry with chicken, sweet potato and kale taste authentic, but I'm using non-traditional ingredients for a healthier spin on Thai Curry.
Heat coconut oil in a large pot with a lid over medium high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.
Add chicken breast and coat with curry paste, cook till no longer pink.
Add diced sweet potato and stir to coat in the curry paste. Add both cans of coconut milk and give it a good stir. Close lid and bring to a light boil, then stir and reduce heat to simmer until sweet potato becomes tender. About 10 minutes.
Turn off heat. Taste first, and see if it needs fish sauce and sugar. All curry pastes have different flavor profiles, so always taste first to see what is lacking.
Add kale and place lid on to wilt for a couple minutes. Serve with Rice, cauliflower rice, zoodles, or noodles.
The curry freezes well, freeze in portions and thaw overnight in the fridge then reheat gently over the stove.