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
- Prepare the vegetables before you heat the pan. Cook rice according to package instructions.
- 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.
- Add the bell peppers, carrots, broccoli and cauliflower. Cook until the bell peppers are fork-tender, 2 to 3 more minutes, stirring frequently.
- 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.
- Add kale or spinach and stir it in. Lower heat and simmer for 5-10 minutes until vegetables have softened, stirring occasionally.
- Stir in sugar or maple syrup, tamari or soy sauce and rice vinegar or lime juice. Remove from heat.
- 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.