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Thai Red Curry with Vegetables

URL: https://cookieandkate.com/thai-red-curry-recipe/

Ingredients

The base

  • 1 ¼ cups brown jasmine rice or long-grain brown rice
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped
  • 1 pinch salt
  • 1 tablespoon finely grated fresh ginger
  • 2 cloves garlic

The vegetables

  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 medium carrots, peeled and sliced
  • 1 ½ cups packed thinly sliced kale

The curry

  • 2 tablespoons Thai red curry paste
  • 1 can regular coconut milk (14 ounces)
  • ½ cup water
  • 1 ½ teaspoons coconut sugar or turbinado sugar or brown sugar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons rice vinegar or fresh lime juice

Garnishes

  • to taste chopped fresh basil or cilantro
  • to taste red pepper flakes
  • to taste sriracha or chili garlic sauce

Instructions

  1. Cook the rice by boiling water, adding rinsed rice, and cooking for 30 minutes. Drain and let it rest covered.
  2. In a large skillet, heat oil over medium heat. Add onion and salt, cooking until softened.
  3. Add ginger and garlic, cooking until fragrant.
  4. Add bell peppers and carrots, cooking until tender.
  5. Stir in curry paste and cook for 2 minutes.
  6. Add coconut milk, water, kale, and sugar, and bring to a simmer. Cook until vegetables are softened.
  7. Season with tamari and rice vinegar, adjusting salt to taste.
  8. Serve the curry over rice and garnish as desired.

Nutrition Facts (estimated)

Servings
4
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
8g
Sodium
300mg
Cholesterol
0mg

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