Thai Red Curry with Rice

food-4073884_1920

A vegetarian Thai curry that hits the spot every time

YIELD

4 Servings

TOTAL TIME

40 Minutes

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Water

340 g

340 mL / 1½ cups

White rice, long grain 

200 g / 7 oz

1 cup

Salt

1 g

 ½ tsp

Olive oil, extra virgin

15 g

15 mL / 1 tbsp

Onion, white, chopped 

150 g / 5 oz 

1 cup

Salt

to taste

-

Ginger, grated 

10 g

1 tbsp

Garlic, minced 

5 g

2 cloves

Red bell pepper, sliced into thin strips 

75 g

1 pepper

Green bell pepper, sliced into thin strips 

75 g

1 pepper

Carrots, peeled, sliced into .65 cm / ¼” thick rounds

150 g

1 cup

Thai curry paste, red 

1 oz

2 tbsp

Coconut milk 

14 oz

400 mL / ½ cup

Water

110 g

110 mL / ½ cup

Kale, preferably Tuscan, ribs removed, sliced 

100 g

1½ cups

Brown sugar 

4 g

1½ tsp

Soy sauce

15 g

15 mL / 1 tbsp

Lime juice

10 g

10 mL / 2 tsp

Cilantro, chopped 

for garnish

-

METHOD

  1. In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  2. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes. 
  3. Remove from heat and let steam, covered, for 10 minutes. 
  4. 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. 
  5. 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.
  6. 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.
  7. Remove from heat and season with soy sauce and lime juice.
  8. Using a fork, fluff the rice. Divide rice and curry evenly among 4 bowls. Garnish with cilantro. 

NOTES

  • 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