• Serves: 4
  • 1 clamshell Bowery Farming Baby Kale
  • 3 tbsp. neutral oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbsp. Madras curry powder
  • 2 tbsp. Maesri yellow curry paste
  • 3 cups water
  • 1 cup coconut milk
  • 2 tsp. salt
  • 2 tsp. MSG
  • 1 cup fried shallots
  • 1 red onion, diced medium
  • 1 red bell pepper, diced medium
  • 1 green bell pepper, diced medium
  1. Heat a medium sized pot over medium heat.
  2. Add in the neutral oil.
  3. Sweat garlic and shallots until soft.
  4. Add in the curry paste and curry powder to bloom and toast until fragrant and a uniform paste is formed.
  5. Add in water, coconut milk, salt, MSG and fried shallots and bring to a boil.
  6. Add in all your vegetables and allow to simmer for 10 minutes on low heat.
  7. Serve with rice or as is like a stew.
Bowery Ingredients
Calvin Eng
Our chef

Made for Bowery by Calvin Eng.

Chef Calvin Eng is the Chef and Owner of Bonnie's, a Cantonese American restaurant in Williamsburg, Brooklyn.

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