Thai Red Curry Veggies (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil or coconut oil.
02 -
1 1/4 cups long-grain or brown jasmine rice.
03 -
1 chopped small white onion.
04 -
1 tablespoon fresh ginger, grated.
05 -
2 minced garlic cloves.
06 -
1 yellow, green, or orange bell pepper, sliced.
07 -
1 red bell pepper, thinly sliced.
08 -
3 carrots sliced on a slant.
09 -
2 tablespoons of Thai red curry paste.
10 -
14 ounces of standard coconut milk.
11 -
1/2 cup plain water.
12 -
1 1/2 teaspoons brown sugar or coconut sugar.
13 -
1 1/2 cups kale leaves, sliced.
14 -
1 tablespoon soy sauce or tamari.
15 -
2 teaspoons lime juice or rice vinegar.
16 -
Chopped basil or cilantro for topping.
# Instructions:
01 -
Cook rice in boiling water for half an hour. Drain well and let sit, covered, for another 10 minutes. Mix in a pinch of salt and stir lightly.
02 -
Cook the onion until it softens and turns clear. Toss in garlic and ginger, stir for 30 seconds.
03 -
Stir-fry carrots and peppers until they start softening. Mix in the curry paste and let it cook for 2 minutes.
04 -
Pour in the coconut milk, water, kale, and sugar. Let all of it simmer until the veggies soften, around 5-10 minutes.
05 -
Take it off the heat. Mix in tamari and vinegar. Add salt if needed.
06 -
Scoop rice and curry into your bowls. Sprinkle with herbs and, if you're into spicy, a pinch of red pepper flakes.
# Notes:
01 -
Choose coconut milk that includes guar gum for the best results.
02 -
Check the ingredient list on your curry paste to ensure it's vegetarian or vegan.
03 -
Switch up the veggies as long as you stick to 3 cups total.
04 -
Adding baked tofu when you add the coconut milk works great!