Thai Red Curry with Vegetables
Ingredients
- 1 ¼ cups brown jasmine rice or long-grain brown rice
rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small white onion
chopped, about 1 cup
- more to tastePinch of salt
- 1 tablespoon finely grated fresh ginger
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 yellow
orange or green bell pepper, sliced into thin 2-inch long strips
- 3 carrots
peeled and sliced on the diagonal into ¼-inch thick rounds, about 1 cup
- 2 tablespoons Thai red curry paste*
- 1 can regular coconut milk**
14 ounces
- ½ cup water
- 1 ½ cups packed thinly sliced kale
preferably the Tuscan/lacinato/dinosaur variety, tough ribs removed first
- 1 ½ teaspoons coconut sugar or turbinado sugar or brown sugar
raw
- 1 tablespoon tamari or soy sauce***
- 2 teaspoons rice vinegar or fresh lime juice
- Garnishes/sides: handful of chopped fresh basil or cilantro
optional red pepper flakes, optional sriracha or chili garlic sauce
Directions
- 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 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.
- 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.
- 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.
- 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.
Thai Red Curry with Vegetables
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About this Recipe
Craving a deeply flavorful, aromatic meal that feels like a warm hug from the inside out? This Thai Red Curry with Vegetables delivers on all fronts, bringing restaurant-quality taste directly to your kitchen.
What sets this Thai Red Curry apart is its harmonious blend of fresh, vibrant vegetables simmered in a rich, creamy coconut milk base. The careful balance of sweetness from coconut sugar, tang from rice vinegar, and umami from tamari creates a complex yet approachable flavor profile that’s incredibly satisfying, especially when served over fluffy brown jasmine rice.
Get ready for a culinary journey that tantalizes your taste buds. You'll experience the gentle warmth of ginger and garlic, perfectly complementing the crisp-tender crunch of bell peppers and carrots, all enveloped in a lush, velvety sauce. The hearty kale adds a beautiful depth of color and nutrition, ensuring a filling and wholesome meal. This curry is designed to be a comforting yet exhilarating dish, perfect for a cozy night in.
Customization & Variations
Tailor this Thai Red Curry to your pantry and preferences. Feel free to use coconut oil or olive oil for sautéing, and choose your favorite red, yellow, orange, or green bell pepper to add a pop of color. While Tuscan/lacinato/dinosaur kale is suggested, any variety of kale will work beautifully. For sweetness, you have options: coconut sugar, turbinado (raw) sugar, or brown sugar. Similarly, use either tamari or soy sauce depending on your dietary needs or what you have on hand. A splash of rice vinegar or fresh lime juice at the end brightens all the flavors.
This vibrant Thai Red Curry with Vegetables is a fantastic centerpiece for any weeknight dinner or casual gathering. Serve it piping hot over the perfectly cooked brown jasmine rice, garnished generously with fresh basil or cilantro for an extra layer of aroma.