Pella — 1 1/2 tbsp. canola oil
1/2 medium onion, diced
4 cloves minced garlic
1/4 tsp. crushed red pepper
4 cups low-sodium chicken broth
2 medium carrots, diced
1 boneless, skinless chicken breast
1/2 cup brown rice
1 bunch kale, chopped
1 tbsp. lemon juice
1 can (14 oz.) unsweetened light coconut milk
2 tbsp. red curry paste
1. Saute onion in oil for 5-10 minutes, or until soft. Add garlic and pepper flakes; cook 30 seconds or until garlic is fragrant. Add curry paste, cook for 1-2 minutes. Add broth; bring to a boil.
2. Add carrots and chicken, reduce heat, cover and simmer 10-15 minutes or until chicken is cooked. Remove chicken and cool; shred or chop.
3. Add rice and cook 15-20 minutes. In the last few minutes of cooking, add kale, chicken, lemon juice and coconut milk.
Serve.
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