Red Thai Curry

A simple and fast dinner ready in less than 45 minutes! Thai red curry is easily adaptable to whatever vegetables you have in your garden or refrigerator.

Red Thai Curry Ingredients:

• 2-4 cups cooked jasmine, white, or brown rice
• 1-2 tablespoon coconut oil or olive oil
• 1 small white onion, chopped (about 1 cup)
• 1 tablespoon finely grated fresh ginger
• 4 cloves garlic, 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
• 2-3 medium carrots, peeled and sliced into thick rounds or matchsticks
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 tablespoons Thai red curry paste
• 1 can (14 ounces) full fat coconut milk
• ½ cup water
• 1 ½ cups packed thinly sliced kale or spinach
• 1 ½ teaspoons coconut sugar or brown sugar or 2 teaspoons pure maple syrup
• 1 tablespoon tamari or soy sauce
• 1 tablespoon rice vinegar or fresh lime juice (about 1 lime)
• Garnishes/sides: optional chopped fresh basil or cilantro, red pepper flakes, siracha or chili garlic sauce

Cooking Instructions

1. Prepare the vegetables before you heat the pan. Cook rice according to package instructions.
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 cook, stirring often, until the onion has softened and is translucent, about 3-5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers, carrots, broccoli and cauliflower. Cook until the bell peppers are fork-tender, 2 to 3 more minutes, stirring frequently.
4. To the pan add the curry paste, coconut milk, and water. Stir well until curry paste is dissolved in the coconut milk/water, about 2-3 minutes.
5. Add kale or spinach and stir it in. Lower heat and simmer for 5-10 minutes until vegetables have softened, stirring occasionally.
6. Stir in sugar or maple syrup, tamari or soy sauce and rice vinegar or lime juice. Remove from heat.
7. Add salt, to taste. Add more tamari or rice vinegar to taste. Divide rice and curry into bowls and garnish with optional chopped basil, cilantro, and a sprinkle of red pepper flakes, if desired. Serve with sriracha or chili garlic sauce on the side, if desired.