Thai Red Curry With Vegetables Recipe

Name: Thai Red Curry With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown Jasmine rice or long-grain brown rice, rinsed; 1 tablespoon coconut oil or olive oil; 1 white onion small, diced; 1 pinch salt more to taste; 1 tablespoon fresh ginger finely grated, about a 1-inch nub of ginger; 2 cloves garlic pressed or minced; 1 red bell pepper sliced into thin 2-inch long strips; 1 green bell pepper, sliced or yellow, into thin 2-inch long strips; 3 carrots peeled and sliced on the diagonal into 1/4-inch wide rounds, to yield about 1 cup sliced carrots; 2 tablespoons Thai red curry paste; 14 ounces full fat coconut milk; 1 1/2 cups kale packed thinly sliced, tough ribs removed first, preferably the Tuscan/lacinato/dinosaur variety; 1 1/2 teaspoons coconut sugar or turbinado, raw sugar or brown sugar; 2 teaspoons soy sauce I used reduced-sodium tamari**; 1 1/2 teaspoons rice vinegar; red pepper flakes

Servings: persons

1 cup brown Jasmine rice or long-grain brown rice, rinsed
1 tablespoon coconut oil or olive oil
1 white onion small, diced
1 pinch salt more to taste
1 tablespoon fresh ginger finely grated, about a 1-inch nub of ginger
2 cloves garlic pressed or minced
1 red bell pepper sliced into thin 2-inch long strips
1 green bell pepper, sliced or yellow, into thin 2-inch long strips
3 carrots peeled and sliced on the diagonal into 1/4-inch wide rounds, to yield about 1 cup sliced carrots
2 tablespoons Thai red curry paste
14 ounces full fat coconut milk
1 1/2 cups kale packed thinly sliced, tough ribs removed first, preferably the Tuscan/lacinato/dinosaur variety
1 1/2 teaspoons coconut sugar or turbinado, raw sugar or brown sugar
2 teaspoons soy sauce I used reduced-sodium tamari**
1 1/2 teaspoons rice vinegar
red pepper flakes

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.
2
To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add a tablespoon of oil. Add the onion and a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3
Add the bell peppers and carrots and cook for until they are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4
Add the coconut milk and kale to the pan along with 3/4 cup water and 11/2 teaspoons sugar. 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.
5
Remove the curry from heat and season with rice vinegar and soy sauce. Add salt (I added 1/4 teaspoon for optimal flavor), to taste. 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.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup brown Jasmine rice or long-grain brown rice, rinsed, 1 tablespoon coconut oil or olive oil, 1 white onion small, diced, 1 pinch salt more to taste, and more.

Yes, Thai Red Curry With Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Red Curry With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions