Thai Red Curry with Vegetables
"This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. Feel free to change up the vegetables (you'll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings...."
INGREDIENTS
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1 1/4 cups brown jasmine rice or long-grain brown rice, rinsed
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1 tablespoon coconut oil or olive oil
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1 small white onion, diced
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Pinch of salt, more to taste
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1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
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2 cloves garlic, pressed or minced
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1 red bell pepper, sliced into thin 2-inch long strips
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1 yellow or green bell pepper, sliced into thin 2-inch long strips
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3 carrots, peeled and sliced on the diagonal into 1/4-inch thick rounds (to yield about 1 cup sliced carrots)
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2 tablespoons Thai red curry paste*
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1 can (14 ounces) regular coconut milk
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3/4 cup water
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1 1/2 cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
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1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
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2 teaspoons tamari or soy sauce**
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1 1/2 teaspoons rice vinegar
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Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
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