Kale Greens In Coconut Milk From 'The Adobo Road Cookbook'

• 2 tablespoons oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1-inch (2.5-cm) piece fresh ginger, peeled and minced
• 1-2 Thai chili peppers, split in half lengthwise with stems intact
• 1 tablespoon fermented shrimp paste (see note)
• 1 pound (500 g) kale, washed, center ribs and stems removed, leaves roughly chopped
• 1/2 cup (125 ml)
• , or water
• 1 1/2 cups (375 ml) coconut milk
• Salt, to taste
• Freshly ground black pepper, to taste

1. Heat a large wok or saute pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the onion and stir-fry until the pieces wilt and begin to lightly brown, 2-3 minutes.
2. Add the garlic, ginger, chili peppers, and shrimp paste to the pan and cook until fragrant, about 1 minute.
3. Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1-2 minutes.
4. Pour the Shrimp Stock and coconut milk into the pan and stir to combine. Bring to a boil, and then reduce heat to low and simmer, uncovered, until the kale is tender, 10-15 minutes. Season to taste with salt and black pepper. Serve with steamed white rice.
5. You can omit the shrimp paste and instead stir in 1 tablespoon of fish sauce when adding the coconut milk and water. Otherwise, you can season with additional salt.

oil, onion, garlic, fresh ginger, chili peppers, shrimp, water, coconut milk, salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2013/05/kale-greens-in-coconut-milk-lying-laing-from.html (may not work)