While the kale cooks, prepare the coconut rice: Heat the remaining ¼ cup oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add the shallots and cook, stirring occasionally, until softened and golden in spots, 4 to 6 minutes. Add the garlic, chili peppers and ginger and cook, stirring, until the garlic and chili peppers have softened but have not taken on any color, about another minute.
