Thai Red Curry with Vegetables

Name: Thai Red Curry with Vegetables
Total time: 40 min
Yield: 4
Ingredients: 1 1/4 cups brown Jasmine rice or long-grain brown rice, rinsed; 1 tablespoon coconut oil or olive oil; 1 white onion small, chopped, about 1 cup; 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 Orange yellow, 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; 14 ounces coconut milk regular; 1/2 cup water; 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; 1 tablespoon tamari sauce; 2 teaspoons rice vinegar or fresh lime juice; 1 handful chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

COOKIE AND KATE(5)

Kristine: "Super easy with a mixed bag of already cut veggie…" Read More

17Ingredients

40Minutes

560Calories

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Ingredients

US|METRIC

4 SERVINGS

1 1/4 cups brown Jasmine rice (or long-grain brown rice, rinsed)

1 Tbsp. coconut oil (or olive oil)

1 white onion (small, chopped, about 1 cup)

1 pinch salt (more to taste)

1 Tbsp. 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 Orange (yellow, 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 Tbsp. Thai red curry paste

14 oz. coconut milk (regular)

1/2 cup water

1 1/2 cups kale (packed thinly sliced, tough ribs removed first, preferably the Tuscan/lacinato/dinosaur variety)

1 1/2 tsp. coconut sugar (or turbinado, raw sugar or brown sugar)

1 Tbsp. tamari sauce

2 tsp. rice vinegar (or fresh lime juice)

1 handful chopped fresh basil (or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce)

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NutritionView More

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560Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories560Calories from Fat260

% DAILY VALUE

Total Fat29g45%

Saturated Fat24g120%

Trans Fat

Cholesterol

Sodium390mg16%

Potassium830mg24%

Protein9g

Calories from Fat260

% DAILY VALUE

Total Carbohydrate70g23%

Dietary Fiber10g40%

Sugars9g

Vitamin A220%

Vitamin C160%

Calcium10%

Iron20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Reviews(5)

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Kristine a year ago

Super easy with a mixed bag of already cut veggies from Trader Joe’s that has kale in it. Added the red pepper and used light coconut milk, no water and substituted Trader Joe’s Thai Style Red Curry Sauce (1/2 cup) for the curry paste. Delicious.

Jessica DeWitt 2 years ago

Okay, not my favourite curry, but still edible. I prefer a creamier curry, and I added quite a bit more tamari and salt.

Susie Born 2 years ago

Really tasty, even the kids liked it I did add sheniot though

Jack Obrien 2 years ago

This turned out delicious! I’ve tried several curry recipes that didn’t seem to work . This was easy and delicious!

Arun Jambunathan 4 years ago

I made it last night ans it came out so well. I didn't have any tamari, so I used a bit of Soy Sauce instead. but otherwise, it came out real good and yummy

Thai Red Curry with Vegetables

Ingredients

Directions

NutritionView More

Notes

Recipe Tags

Reviews(5)

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