Combine rice, coconut milk and a pinch of salt. Cook it, ideally in a rice cooker.
Toast your almonds & coconut flakes (separately) in a small skillet, or in the oven just until they begin to look browned. Set aside.
Once the rice is nearly done, start your veggies. In a large skillet over low heat, add oil, lemongrass, and garlic. Once it's fragrant, add the kale, edamame, scallions, chile peppers, a few good pinches of salt, and turn the heat up to medium.
Cook for just a few minutes until the kale starts to wilt down. Add lime juice & zest, sambal and turn the heat off.
Add the rice to the skillet and give it a good toss and toss in the cilantro. Taste and adjust.
Top with toasted almonds and toasted coconut flakes and serve.
*I often use the coconut milky water leftover from making coconut cream. Although, note - if you make that, you need full fat coconut milk.
Recipe by Love and Lemons at https://www.loveandlemons.com/coconut-rice-kale-edamame/