Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes

Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes
4 servings

1 lbs chicken breasts, diced
2 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 bunch kale, chopped
1 small onion, diced
4-6 tbs thai red curry paste
1 tbsp coconut oil
1 tsp jarred or fresh ginger
1 can coconut milk
6c chicken stock
2 tbs fish sauce
1 tbs sugar
Juice of 1 lime
1 tbsp sriracha (optional)
1/2c rice

Directions
Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
Bring to a boil. Add sweet potatoes and rice and reduce heat and simmer, covered, for about 20 minutes.
Add lime juice and serve.