08/29/2026
Welcome back to the Kapalai Kitchen! Today on the menu: KALO CURRY
Ingredients
1 onion, diced
7 garlic cloves, minced
3 cups cubed kalo paʻa (already cooked and cleaned)
1 can coconut milk
1 tablespoon olive oil
2 medium eggplants, cut into bite-size pieces
1 small bunch green beans, trimmed and cut in half
(any preferred vegetables of choice will work)
1-2 lbs boneless/skinless chicken breast or thighs, cut into bite-size pieces
(any protein will work)
Salt and pepper to taste
2 teaspoons garam masala
2 teaspoons cumin
2 teaspoons curry powder
Up to 4 tablespoons curry paste
(Adjust spices according to taste)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, until softened.
Add the garlic and your preferred spices or curry paste. Stir continuously for about 1 minute, until fragrant.
Add the chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned on the outside.
Add the eggplant and green beans. Cook for another 5 minutes, stirring occasionally.
Pour in the coconut milk and stir well. If the curry seems too thick, add ¼–½ cup of water or chicken broth.
Add the cubed kalo paʻa and gently mix everything together.
Bring the curry to a gentle simmer. Cover and cook for 15–20 minutes, or until the chicken is fully cooked and the vegetables are tender. Stir occasionally so the curry does not stick to the bottom of the pot.
Taste and adjust the seasoning. Add salt, pepper, or more curry paste as desired.
Serve warm and enjoy!
Note: Kalo should never be eaten raw or undercooked. If your kalo paʻa has not already been fully cooked, cook it thoroughly before adding it to the curry.
