Saucepan@saucepan · Shared this recipeFollowThai · dinnerThai Red Curry with VegetablesA vegetarian and vegan Thai red curry with bell peppers, carrots, and kale served over brown jasmine rice.total40 minprep10 mincook30 minservings4Original recipe on cookieandkate.comKeep this recipeAdd a copy of Thai Red Curry with Vegetables to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.25 cup brown jasmine rice or long-grain brown rice, rinsed1 tbsp coconut oil or olive oil1 small white onion, about 1 cup, choppedPinch of salt, more to taste1 tbsp finely grated fresh ginger, about a 1-inch nub of ginger2 clove garlic, pressed or minced1 red bell pepper, sliced into thin 2-inch long strips1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips3 carrots, about 1 cup, peeled and sliced on the diagonal into ¼-inch thick rounds2 tbsp Thai red curry paste*1 can regular coconut milk**, 14 ounces0.5 cup water1.5 cup packed thinly sliced kale, tough ribs removed first, preferably the Tuscan/lacinato/dinosaur variety1.5 tsp coconut sugar or turbinado sugar or brown sugar, raw1 tbsp tamari or soy sauce***2 tsp rice vinegar or fresh lime juiceGarnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauceStepsClear checksTap an ingredient or step to check it off.1Step 1: To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.2Step 2: To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.3Step 3: Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.4Step 4: Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.5Step 5: Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.getsaucepan.com/r/d0804725-c896-4c68-91e8-3b95a5fc69b1 · Original: https://cookieandkate.com/thai-red-curry-recipe/
