Kris Angelis has been singing since before she could talk and grew up on a farm in Florida making up songs with her twin sister. They composed their first song at the age of three — and it lives on now through one of Kris’s more recent works. Fast forward to Kris beginning her journey into music , she dived right into songwriting with inspirations including Brandi Carlile, Ray Lamontagne, Taylor Swift, Hanson, The Lumineers, Elton John, Ingrid Michaelson, Sara Bareilles, and many more.

Most recently, Kris completed a tour of all 50 of the United States while writing and recording her new album, became a top streamer on live-streaming app LiveAF, winning several competitions which landed her on billboards in Chicago and New York City, and was chosen for the Grammy NEXT program. “That Siren, Hope” debuted on Jan 24th, 2020 at #1 on the iTunes singer/songwriter chart and #79 on the Billboards Top Current Albums chart. It explores all the facets of hope, painting it as a mythical siren that draws you in only to leave you drowning, but also as a comfort and a force that keeps you going when you can’t see what’s ahead. The first track of the album, “I Hope I Never Fall In Love Again” was added to rotation on SiriusXM Velvet and the video for the title track was premiered by American Songwriter Magazine.

For more info and links to social media, visit www.krisangelis.com

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I recently reached out to Kris Angelis to find out her favorite foods. Her response,”Some of my favorite foods are sushi/poke, thai (garlic eggplant, curries, pad thai, fresh rolls), and italian (capellini, eggplant parm). I also like cake and brownies and pies.” Sounds like Kris has some delicious favorite noshes! I decided to go with her Thai favorites and create a yummy Green Curry with Chicken. Mildly spicy with the smooth richness of coconut milk and fresh basil. Check out the recipe below!

Green Curry with Chicken 

Ingredients:

  • 1 pound chicken breast, cut into strips or chunks
  • 3 Tbsp Thai Green Curry Paste 
  • 1/2 teaspoon pink Himalayan salt
  • 1 tablespoon coconut oil
  • 1 shallot, thinly sliced
  • 1 can whole coconut milk
  • 1 medium red bell pepper, cut into strips
  • 1/4 cup chopped basil leaves, plus whole leaves for garnish
  • 1/4 cup chopped cilantro leaves
  • 1 lime, cut into wedges to serve
  • Cooked white Jasmine rice

Directions

  1.  Salt the chicken on both sides. Add the coconut oil and chicken to a large skillet on high heat.
  2. Sear for about five minutes until golden on all sides. Set the chicken aside.
  3. Lower the heat to medium high. Add shallot and cook for one minute. Stir in the three tablespoons of the green curry paste and cook one more minute.
  4. Add 1/4 cup of the coconut milk, stirring well to get any brown pieces at bottom of the pan.
  5. Add the remaining coconut milk and bring mixture to a boil.
  6. Add chicken pieces and sliced peppers. Reduce the heat to medium-low and cook at a simmer for 20 minutes.
  7. Right before serving stir in cilantro and basil. Serve with Jasmine rice. Garnish with fresh basil leaves and a lime wedge. Enjoy!