Who doesn't love the flavors of Thailand in one bowl? I know in my household this is always a hit. So I thought why not combine both hearty earthy greens such as Kale and Swiss Chard to a Thai style curry bowl. I took it one step further to cement this as a main course and added poached salmon on top. It was a full flavor meal, slightly spicy and packed with goodness. <br /> <br />I used a mix of light coconut milk and chicken stock to make the broth along with a thai paste. You can either buy yours or make it from scratch as I did. To cut the cooking time best to buy the paste but honestly to make your own always tastes better and then is without all the nasty preservative stuff that allows it to sit on the shelf forever! Preparation for making the paste is always a must and if you plan to cook Thai more than once I suggest to take the guesswork and stress out of it just buy the ingredients and always keep on hand. <br /> <br />The Thai Basil Leaves freeze well and in fact you can even freeze Galangal. <br /> <br />Enjoy!

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