Cambodian-Inspired Coconut Kale Curry

Ingredients

In this Cambodian adaptation of the Finnish Kaalilaatikko, we replace the traditional ingredients like ground meat and rice with kale and coconut milk. The spices are also modified to incorporate Cambodian flavors, giving the dish a distinct tropical twist. We alse have the original recipe for Kaalilaatikko, so you can check it out.

• 1 bunch of kale, stems removed and leaves chopped (250g / 9 oz) 1 bunch of kale, stems removed and leaves chopped (250g / 9 oz)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated (15g) 1 tablespoon fresh ginger, grated (15g)
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 teaspoon cumin powder (5g) 1 teaspoon cumin powder (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon chili flakes (optional, for heat) 1 teaspoon chili flakes (optional, for heat)
• 1 can coconut milk (400ml / 13.5 fl oz) 1 can coconut milk (400ml / 13.5 fl oz)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon lime juice (15ml) 1 tablespoon lime juice (15ml)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 11g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the turmeric powder, cumin powder, paprika, and chili flakes (if using). Cook for a minute to release the flavors.
5. 5.
   Add the chopped kale leaves to the pan and sauté until wilted, about 5 minutes.
6. 6.
   Pour in the coconut milk and stir well to combine.
7. 7.
   Reduce the heat to low and let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the soy sauce and lime juice. Season with salt to taste.
9. 9.
   Remove from heat and let the curry rest for a few minutes before serving.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the leaves. Massage the kale leaves with a bit of olive oil to soften them before cooking.

Tips & Tricks

• For a spicier curry, add more chili flakes or fresh red chilies.
• Customize the dish by adding your favorite vegetables like bell peppers or carrots.
• Serve the Coconut Kale Curry with a side of jasmine rice or Cambodian-style noodles.
• Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Coconut Kale Curry hot over a bed of steamed jasmine rice. Accompany it with a side of fresh cucumber slices or pickled vegetables to balance the richness of the curry.

Presentation advice

Garnish the Coconut Kale Curry with a sprinkle of chopped fresh cilantro and a lime wedge on the side. The vibrant green kale against the golden curry sauce creates an appealing visual contrast.