Nourishing Body, Mind, & Spirit

Thai Red Curry with Vegetables

Servings:  4

Prep Time:  5 Minutes

Cook Time:  25 Minutes

Total Time:  30 Minutes

Equipment Needed: 

Deep Skillet, Measuring Utensils, Knife, Can Opener

Ingredients:

1¼ Cups Brown Jasmine Rice OR Long-grain Brown Rice, rinsed

1 Tablespoon Coconut OR Olive Oil

2 Tablespoons Garlic, minced

1 Tablespoon Ginger, minced (1 inch)

1 Onion, chopped

1½ teaspoon Brown Sugar OR Coconut Sugar

1 Tablespoon Liquid Aminos OR Coconut Aminos

1 Can Coconut Milk, 14 ounces

2 teaspoons Lime Juice, fresh

½  Cup Water

1 Red Bell Pepper, sliced into thin 2-inch strips

1 Yellow Bell Pepper, sliced into thin 2-inch strips

3 Carrots, peeled, sliced on the bias, 1/4-inch thick (diagonally)

1½  Cup Kale, any variety, ribs removed, thinly sliced

Salt to taste

Directions:

1. Cook the Rice and set it aside. Warm a large skillet with deep sides on medium heat and add the oil. Once it’s hot, add the onion, ginger, garlic, and salt, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the Coconut Milk, Water, Lime Juice, Sugar, Bell Peppers, and Carrots. Cook until the Bell Peppers and Carrots are fork-tender, about 5-10 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

3. Add the Kale and stir to combine. Bring the mixture to a simmer, reducing heat as needed to maintain a gentle simmer until everything is softened to your liking, about 5-10 minutes.

4. Remove from heat. Divide rice and curry into bowls, salt as needed.

5. Eat and Enjoy!