5.0 from 5 reviews
Thai Kale Salad~
If you like Thai curry you will love this Thai kale salad. It is slightly spicy; a mix of the curry and the raw kale. The sweetness of the pineapple and the added peanuts are just a delight.
Ingredients
  • 1 bunch kale*, deribbed and cut bite size
  • 1-14 ounce can light coconut milk
  • 3 tablespoons Thai Kitchen red curry paste
  • ½ cup peas*
  • 2 medium tomatoes*, cut into chuncks
  • ½ carrot*, sliced thin
  • 1 large bunch basil* , remove leaves from stems
  • ⅛ cup chives*, chopped
  • ½ cup peanuts
  • 1- 8 ounce can pineapple
  • ⅛ cup red pepper, chopped fine
Instructions
  1. Place prepared kale into bowl and set aside.
  2. Pour coconut milk into medium sauce pan and bring to boil at low heat. Add red curry paste and mix well and add carrots. Allow to cook for 1 minute and add the rest of the ingredients. Cook for about 3 minutes on low and remove from heat. You are not trying to cook the vegetables and fruit but rather just get them hot enough to release some of their flavors into the curry. Let cool, cover and place in fridge until cold.
  3. When ready to serve toss the curry into the kale, mixing really well, or serve kale and add curry individually as a chunky dressing.
  4. This salad is packed with flavor and goes well with beef, pork, chicken or fish.

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Last week we had some great recipes shared on the Recipe Swap.  Our Feature (most viewed) Recipe is the Summer Squash Parmigiana submitted by Erlene  at My Pinterventures .  Thank you,  Erlene for sharing your recipe at the Recipe Swap.

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