Thai Red Curry with Vegetables

50 min4 servings

A fragrant coconut curry with bell peppers, carrots and kale served over brown jasmine rice.

prepBring a large pot of water to boil for rice
250 g brown jasmine rice or long-grain brown rice, rinsed	Boil rice 30 min, drain, rest 10 min covered						Fluff rice, divide with curry into bowls
15 ml coconut oil or olive oil	Warm oil, cook onion & salt until translucent, 5 min	Add ginger & garlic, cook until fragrant, 30 sec	Add bell peppers & carrots, cook 3–5 min until fork-tender	Stir in curry paste, cook 2 min	Add coconut milk, water, kale & sugar, simmer 5–10 min	Season with tamari, vinegar & salt to taste
1 small white onion, chopped (about 1 cup)
Pinch of salt, more to taste
6 g finely grated fresh ginger
2 cloves garlic, pressed or minced
1 red bell pepper, sliced into thin 2-inch strips
1 yellow, orange or green bell pepper, sliced into thin 2-inch strips
3 carrots, peeled and sliced on the diagonal into 1/4-inch thick rounds (about 1 cup)
30 g Thai red curry paste
1 can (400 ml) regular coconut milk
120 ml water
50 g packed thinly sliced kale (tough ribs removed), preferably Tuscan/lacinato/dinosaur variety
7 g coconut sugar or turbinado (raw) sugar or brown sugar
15 ml tamari or soy sauce
10 ml rice vinegar or fresh lime juice

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