INGREDIENTS
8 oz
1 large bunch of tuscan kale
1
2" piece fresh ginger, fresh
1 1/4 cups
Basil
2
Chiles, hot
1 1/2 cups
Cilantro leaves with, stems tender
3
Garlic cloves
1
Lemongrass stalk
2
Limes
3
bunches Mature spinach
6
Eggs, large
1 13.5 ounce can
Coconut milk, full-fat
1
Rice, Cooked
1 tbsp
Coriander seeds
1
Kosher salt
2 tsp
Sugar
1 tbsp
Olive oil, extra-virgin
15
Curry