Back to 4 servings rice 1.25 cups jasmine rice, rinsed; brown rice works with longer cooking curry 2 tablespoons coconut oil or neutral oil 1 cup white onion, chopped 1 tablespoon fresh ginger, finely grated 2 cloves garlic, minced 2 tablespoons Thai red curry paste, check the label for shrimp paste or fish sauce if vegetarian; use 3 to 4 tablespoons for more heat 14 ounces full-fat coconut milk, shake the can before opening 0.5 cup water or chicken stock 1 red bell pepper, sliced into thin strips 1 yellow, orange or green bell pepper, sliced into thin strips 3 carrots, peeled, sliced on the diagonal into 1/4-inch rounds 1.5 cups kale, packed, thinly sliced, tough ribs removed 1.5 teaspoons brown sugar or coconut sugar 1 tablespoon tamari or soy sauce, use gluten-free tamari for gluten-free 2 teaspoons rice vinegar or fresh lime juice salt, to taste garnish fresh Thai basil or cilantro, for garnish red pepper flakes, optional sriracha or chili garlic sauce, optional, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Bring a large pot of water to a boil, add the rinsed rice, and cook about 30 minutes, lowering the heat as needed to prevent overflow. Drain, return to the pot, cover, and let rest at least 10 minutes. Season with a pinch of salt and fluff just before serving.2 Step 2: Heat the oil in a large, deep skillet over medium heat. Cook the onion with a pinch of salt for about 5 minutes, until softened and translucent.3 Step 3: Stir in the ginger and garlic and cook about 30 seconds, until fragrant.4 Step 4: Add the bell peppers and carrots and cook 3 to 5 minutes, until the peppers are fork-tender. Stir in the curry paste and cook 2 minutes more.5 Step 5: Add the coconut milk, water or stock, kale, and sugar. Bring to a simmer, then keep it gently simmering 5 to 10 minutes, until the vegetables and kale are as soft as you like.6 Step 6: Off the heat, stir in the tamari and rice vinegar or lime juice. Taste and adjust with salt, adding more tamari or vinegar by 1/2 teaspoon at a time if needed.7 Step 7: Serve the curry over the rice, topped with basil or cilantro and red pepper flakes, with sriracha on the side if you like.getsaucepan.com/r/0b03ff46-db4b-516c-8d90-d62898ea5935
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