Ingredients
Rice
- 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
Curry
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 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 (14 ounces) regular coconut milk
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably Tuscan/lacinato/dinosaur variety
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 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
Instructions
- Cook the rice: Bring a large pot of water to a boil. Add the rinsed brown jasmine rice and boil for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice, and return it to the pot. Cover and let it rest for at least 10 minutes until ready to serve. Just before serving, season the rice with salt to taste and fluff with a fork.
- Sauté onion, ginger, and garlic: Heat a large skillet with deep sides over medium heat. Add the coconut or olive oil. Once hot, add the chopped onion and a pinch of salt. Cook, stirring often, until the onion softens and becomes translucent, about 5 minutes. Add the grated ginger and minced garlic; cook while stirring continuously for about 30 seconds until fragrant.
- Add vegetables and curry paste: Add the sliced red and colored bell peppers along with the carrot rounds. Cook for 3 to 5 minutes, stirring occasionally, until the peppers are fork-tender. Add the Thai red curry paste and continue cooking, stirring often, for 2 minutes to bloom the spices.
- Simmer curry: Pour in the coconut milk and water, then stir in the kale and sugar. Bring the mixture to a gentle simmer over medium heat. Reduce the heat as needed to maintain a simmer and cook for 5 to 10 minutes, stirring occasionally, until the vegetables and kale are softened to your liking.
- Season and serve: Remove the skillet from heat. Stir in the tamari (or soy sauce) and rice vinegar (or lime juice). Adjust salt to taste, adding around ¼ teaspoon more if desired. For extra flavor balance, add up to ½ teaspoon more tamari or rice vinegar as needed. Serve the curry over the prepared rice, garnished with fresh chopped cilantro or basil and a sprinkle of red pepper flakes if you like. Offer sriracha or chili garlic sauce on the side for added heat.
Notes
- You can substitute Thai red curry paste with your preferred brand but ensure it is fresh for best flavor.
- Use tamari for a gluten-free option instead of regular soy sauce.
- Kale ribs should be removed before slicing to avoid a tough texture.
- Adjust the sugar depending on your desired balance of sweetness versus spice.
- Coconut oil adds a subtle coconut aroma, but olive oil works well as a neutral alternative.
- The cooking times can be adjusted for softer or firmer vegetables depending on preference.
- Serve with fresh herbs and chili sauces to customize spice and freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
