Red Thai Curry with Vegetables

INGREDIENTS

• 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 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 
• 2 cloves garlic, pressed or minced
• 1 red bell pepper, large chop
• 1 yellow, or orange pepper, large chop
• 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds
• 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 the 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
• Optional Garnishes/sides: handful of chopped  cilantro, red pepper flakes, sriracha or chili garlic sauce  and a sprinkle of salt.  

INSTRUCTIONS

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain, and rinse the rice and return the rice to pot. Note: if serving immediately do not rinse, let rice set for 10 minutes covered fluff with fork before serving.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once hot add oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent(~ 5 min). Add the ginger and garlic and cook until fragrant(30 seconds), while stirring continuously. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender(3-5 min.), stirring occasionally. Then add the curry paste and cook, stirring often(2 min)..
3. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
4. Remove the pot from the heat and season with tamari and rice vinegar. Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with optional chopped cilantro and a sprinkle of red pepper flakes. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

BENEFITS

This delightful Thai red curry not only tantalizes your taste buds but also serves as a nutritional powerhouse supporting your well-being. Infused with potent ingredients which may have anti-inflammatory properties, the combination of turmeric, ginger, and garlic not only enhances flavor but also provides antioxidants, bolstering your body’s defense against inflammation. Furthermore, the inclusion of kale introduces vitamin K, promoting healthy blood pressure management. Savor the goodness of this red Thai curry, where every bite offers a delicious fusion of taste and health benefits.