Thai Red Curry with Vegetables
Try this Thai Red Curry with Vegetables recipe
Try this Thai Red Curry with Vegetables recipe
- 1 small white onion diced
- 1 1/2 teaspoons rice vinegar
- 1 tablespoon coconut oil or olive oil
- 1 cup brown jasmine rice or long-grain brown rice rinsed
- pinch of salt more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of
- 2 cloves garlic pressed or minced
- 1 red bell pepper sliced into thin 2-inch long strips
- 1 yellow or green bell pepper sliced into thin 2-inch long strips
- 3 carrots
- 2 tablespoons thai red curry paste*
- 1 can (14 ounces) full-fat coconut milk
- 1 1/2 cups packed thinly sliced kale (tough ribs removed firs preferably the tuscan/lacinato/dinosaur variety
- 1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown su
- 2 teaspoons soy sauce (i used reduced-sodium tamari)**
- garnishes/sides: handful of chopped fresh basil or optional red pepper flakes, optional sriracha or chili garlic sauce
- Carbohydrate 55.511939 g
- Cholesterol 0 mg
- Fat 25.076479 g
- Fiber 6.93812001309395 g
- Protein 8.089304 g
- Saturated Fat 19.9604545 g
- Serving Size 1 1 serving (299g)
- Sodium 298.38 mg
- Sugar 48.573818986906 g
- Trans Fat 1.83887000000001 g
- Calories 459 calories
Step-by-step
- 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 the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add a tablespoon of oil. Add the onion and a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often.
- Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots and cook for until they are fork-tender, 3 to 5 more minutes, stirring occasionally.
- Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk and kale to the pan along with ½ cup water and 1 ½ teaspoons sugar. 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.
- Remove the curry from heat and season with rice vinegar and soy sauce. Add salt (I added ⅛ teaspoon for optimal flavor), to taste.
- Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
My Go-To Thai Red Curry: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. But I've discovered a secret weapon in my kitchen arsenal: this Thai Red Curry with Vegetables. It's quick, easy, flavorful, and incredibly satisfying – the perfect antidote to a long day at the office. This recipe isn't just about throwing ingredients together; it's about creating a comforting, aromatic experience that transports me to a warmer climate, even if only for a short while. The vibrant colors of the peppers and the rich, creamy coconut milk make it a feast for the eyes as well as the stomach. This dish is also incredibly versatile; I often adjust the vegetables based on what's fresh at the market, sometimes adding broccoli, zucchini, or even some leftover roasted sweet potatoes for an extra touch of sweetness.
The beauty of this recipe lies in its simplicity. No complicated techniques or hard-to-find ingredients are required. Everything comes together beautifully in a single skillet, minimizing cleanup time, a huge plus after a long workday. I love the balance of sweet, spicy, and savory flavors that dance on the palate. The slight sweetness from the coconut sugar complements the richness of the coconut milk perfectly, while the heat from the red curry paste adds a delightful kick. The addition of fresh cilantro adds a fresh and vibrant touch to the final dish, rounding off the overall flavor profile. And, let's not forget the fluffy brown rice, the perfect vehicle for soaking up every last drop of this delicious curry.
This Thai Red Curry with Vegetables has become a staple in our family's weeknight dinner rotation. It's a crowd-pleaser, even with my picky eaters. The kids love the colorful vegetables, and the adults appreciate the complex flavors. It's a perfect example of how a simple, well-executed recipe can be both satisfying and healthy. I often double the recipe and make extra for lunches throughout the week. It reheats beautifully, making it a convenient and flavorful option for busy days. If you're looking for a delicious and easy recipe that’s both healthy and flavorful, this Thai Red Curry is an absolute must-try. It’s far from being a restaurant-worthy dish that would take hours of work, but still, it is extremely flavorful and can be easily made within 30-40 minutes. The subtle balance of flavors combined with simple cooking makes this a perfect weeknight meal.
Tips and Variations:
- Feel free to adjust the amount of curry paste to your spice preference. Start with less and add more if you like it hotter.
- If you don't have fresh ginger and garlic, you can use pre-minced or jarred versions.
- Add protein! This curry is delicious with shrimp, chicken, tofu, or chickpeas.
- Experiment with different vegetables. Use whatever you have on hand.
- For a creamier curry, use full-fat coconut milk.
- Serve with a side of naan bread or crusty bread for dipping.
This Thai Red Curry with Vegetables is more than just a recipe; it's a culinary adventure that brings a touch of exotic flair to my everyday life. It's a testament to the power of simple ingredients combined with a little bit of love and care, resulting in a dish that is both satisfying and deeply nourishing. Enjoy!
