Thai Red Curry (Vegan) Recipe

Ingredients

• 1 cup jasmine rice
• 1 tablespoon Olive Oil
• 1 cup white onion (diced)
• Salt to taste
• 1 Tablespoon freshly grated ginger
• 2 cloves of garlic (minced)
• 1 red bell pepper (cut into long strips)
• 1 yellow bell pepper (cut into long strips)
• 3 long carrots sliced into diagonal rounds (about 1 cup)
• 3 Tablespoons Thai Red Curry Paste
• 1 can coconut milk
• 1/2 cup water
• 1 1/2 cups kale (stems removed, torn, or chopped into bite sized pieces)
• 1 1/2 teaspoons brown sugar
• 1 Tablespoon soy sauce (use gluten-free soy sauce for a gluten-free Thai Red Curry recipe)
• 2 teaspoons lime juice
• Optional Garnishes: Fresh Basil (and Siracha)

Instructions

1. 1

   Rinse your rice and cook your 1 cup based on the rice instructions.

2. 2

   In a large skillet, add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.

3. 3

   Then, add in the ginger and garlic and cook for about 2 minutes.

4. 4

   Add in the bell peppers and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes.

5. 5

   Next, add in the Thai Curry paste and cook for another 2 minutes.

6. 6

   After that, add in the coconut milk, water, kale, and brown sugar and stir to combine.

7. 7

   Bring the mixture to a simmer and cook until the vegetables have softened to your liking.

8. 8

   Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.

9. 9

   Plate your rice and curry.

10. 10

    Add garnishes as desired and enjoy!