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.
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.
When ready to serve toss the curry into the kale, mixing really well, or serve kale and add curry individually as a chunky dressing.
This salad is packed with flavor and goes well with beef, pork, chicken or fish.
Recipe by at http://foppemasfarm.com/recipe-swap-6/