- 1 ½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
- 1 tbsp Olive oil, extra virgin
- 1 onion Yellow onion, chopped
- to taste Salt
- 2 tbsp Ginger, grated
- 2 cloves Garlic, minced
- 2 peppers Red bell pepper, sliced into thin strips
- 1 cup Carrots, peeled, sliced into .65 cm / ¼” thick rounds
- 2 tbsp Thai curry paste, red
- 1 ½ cups Coconut milk
- ½ cup Water
- 1 ½ cups Kale, preferably Tuscan, ribs removed, sliced
- 1 tsp Brown sugar
- 1 tbsp Soy sauce
- 2 tsp Lime juice
- for garnish Cilantro, chopped
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- In a large skillet, heat olive oil over medium heat. Add onion and salt and cook until onion turns translucent, about 4 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
- Add red bell pepper and carrots. Cook until fork-tender, about 4 minutes, stirring occasionally. Stir in Thai curry paste and cook for about 2 more minutes.
- Add coconut milk, water, kale, brown sugar, and combine. Bring mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until peppers, carrots and kale have softened, about 5 to 10 minutes.
- Remove from heat and season with soy sauce and lime juice.
- Using a fork, fluff the rice. Divide rice and curry evenly among 4 bowls. Garnish with cilantro.
- Jasmine or brown rice can be used instead
- You can substitute rice vinegar with lime juice
- Any color of bell peppers can be used
- You can usually find Thai curry paste in the Asian section of the grocery store