In a large skillet or dutch oven, heat 2 tablespoons Crisco® Unrefined Organic Coconut Oil over medium heat.
Once hot, add the chicken cubes and cook until browned (for about 7 minutes).
Remove the chicken from the heat and transfer on a plate.
Add 1 1/2 tablespoons Unrefined Organic Coconut Oil to the same skillet or dutch oven, then add white onion, garlic, and ginger. Cook until fragrant for about 1-2 minutes.
Add Thai red curry paste, keep stirring for about 1 minute.
Add chopped red bell peppers, cook until tender for about 3 minutes.
Add the chicken back to the skillet and add the coconut oil, soy sauce, brown sugar, salt, and stir for about 15 seconds.
Add chopped kale lacinato, reduce heat to low-medium, bring to a simmer for about 3-5 minutes, stirring occasionally.
Optional: add 2 teaspoons fresh lime juice for more acidity or brown sugar for extra sweetness.
Serve with butternut squash noodles, pomegranate, cashews, mint leaves and basil leaves. (recipe follow)