340 mL / 1½ cups
White rice, long grain
200 g / 7 oz
Olive oil, extra virgin
15 mL / 1 tbsp
Onion, white, chopped
150 g / 5 oz
Red bell pepper, sliced into thin strips
Green bell pepper, sliced into thin strips
Carrots, peeled, sliced into .65 cm / ¼” thick rounds
Thai curry paste, red
400 mL / ½ cup
110 mL / ½ cup
Kale, preferably Tuscan, ribs removed, sliced
15 mL / 1 tbsp
10 mL / 2 tsp
- 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 16-18 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 bell peppers 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 the 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 5-10 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 for 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
- Another optional garnish is red pepper flakes