Thai Red

1 lb boneless chicken thigh
1.25 cups jasmine rice
small white onion
1 tbsp grated ginger (1" nub)
2 cloves garlic minced
1 red bell pepper sliced
1 yellow or orange bell pepper sliced
3 carrots peeled and sliced into 0.25" rounds
2 tbsp Thai red curry paste
1 can (14 oz) coconut milk
0.25 cup water or stock
1.5 cups thinly sliced kale with ribs removed preferably Tuscan/lacinato
1 tbsp soy sauce
2 tsp rice vinegar or lime juice

make rice
large pan medium heat
add oil
brown chicken
remove and cut up
add onion, until translucent, 5 min
add ginger, garlic 30 sec
add bell peppers and carrots, 4 min
add curry paste 2 min
add coconut milk, water or stock, kale
re-add chicken
cook 5-10 min until kale has softened to your liking
heat off
add soy sauce, vinegar or lime