Thai Red Curry with Vegetables

A recipe we saved from Cookie and Kate. The full recipe, with their photos and notes, is on their site.

Serves 4  ·  Time 40 minutes

Ingredients

• 1 1/4 cups brown jasmine rice, rinsed
• 1 tablespoon coconut or olive oil
• 1 small white onion, chopped
• Pinch of salt
• 1 tablespoon finely grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, in thin strips
• 1 yellow, orange or green bell pepper, in thin strips
• 3 carrots, sliced into thin rounds
• 2 tablespoons Thai red curry paste
• 1 can (14 ounces) regular coconut milk
• 1/2 cup water
• 1 1/2 cups packed thinly sliced kale
• 1 1/2 teaspoons coconut, turbinado or brown sugar
• 1 tablespoon tamari or soy sauce
• 2 teaspoons rice vinegar or lime juice
• To serve: basil or cilantro, red pepper flakes, sriracha

The short version

1. Boil the rice like pasta for about 30 minutes, then drain and let it steam in the pot.
2. Soften the onion in the oil with a pinch of salt, add the ginger and garlic, then the peppers and carrots until just tender.
3. Stir in the curry paste, then the coconut milk, water, kale and sugar, and simmer until the vegetables are done.
4. Season with tamari and vinegar and serve over the rice with herbs and heat.

Cookie and KateThai Red Curry with VegetablesRead the original recipe