2 medium sweet potatoes (or one large)
1 bunch of green kale
2 Tbsp. cooking oil (coconut oil, olive, or avocado oil)
4 cloves garlic, minced
2 inches of grated ginger
½ minced white onion
6 teaspoons of red curry paste
1 bunch of cilantro
10 oz chicken or vegetable broth
1 can full fat coconut milk (14.5 oz)
½ cup of salted peanuts, chopped
Red pepper flakes
Salt and pepper to taste
Peel and dice sweet potatoes into ½ inch cubes. Remove stems from the kale and roughly chop the kale, set aside.
Heat 2 tablespoons of oil in a dutch oven or heavy pot over medium heat.
Add garlic, onion, and ginger, cooking for 2-3 minutes until garlic and ginger become fragrant and onions become translucent.
Add chopped sweet potatoes to the oil along with the chili paste. Heat for 2-3 minutes until chili paste coats the sweet potatoes.
Add chicken broth and coconut milk to the pot. Bring to a boil then let simmer for 15-20 minutes, until sweet potatoes are tender.
Add kale and stir in until the kale wilts. Season to taste.
Sprinkle with chopped cilantro, chopped peanuts and red pepper flakes.