1-2Tbsp Red Curry PasteMaseri and Mae Ploy brand is a lot spicier, 2 Tbsp will be pretty spicy. If you are using the Thai Kitchen Brand, then you'll need to use double or more to get the same spice level and flavor.
1lbSliced Chicken Breastor Protein of your choice
1CupDiced Sweet Potato
2CansFull Fat Coconut Milk
1TbspFish SauceUse more or less depending on your taste and the type of curry paste you used. Or can substitute salt.
1tsp Coconut SugarOr Regular sugar and use more or less depending on your taste.
3CupsKaleRinsed, and leaves broken apart.
Rice, Noodles, Zoodles or Cauliflower riceFor serving
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.