Tuesday, May 14, 2013

Kale Meets Red Curry Paste

red curry kale chips

My friend Andrea recently commented on the recent popularization of kale.  Yes, it's everywhere, but for good reason. Often called a superfood for it's nutritional density, kale can be added to smoothies, massaged in olive oil and vinegar for salad, sauteed in stir-fries, and (my favorite) manipulated into chip form.

Here I've introduced kale to my #1 ingredient: Thai Red Curry Paste.

Red Curry Kale Chips


3 heads of kale, stems removed,  leaves torn into bite-sized pieces
1/2 cup coconut milk
1 red pepper, roughly chopped
1/2 cup raw macadamia nuts (or cashews)
2 heaping T raw tahini
2 heaping T Thai red curry paste
1 t salt
1 large Medjool date, soaked
Sriracha, to taste

Blend everything except for the kale.  When the sauce is smooth, massage onto the kale leaves until all are evenly coated.  Spread on to lined dehydrator sheets and dehydrate overnight at 110 degrees.

*If you don't have a dehydrator, you could try to use the oven with the door open, set at the lowest temperature.

red curry kale chips

Question:  What is your favorite way to enjoy kale? 

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