Thai Red Curry with Vegetables (Print Version)

# Ingredients:

01 - 1 1/4 cups brown jasmine rice or long-grain brown rice.
02 - 1 tablespoon coconut oil or olive oil.
03 - 1 small white onion, chopped.
04 - 1 tablespoon grated fresh ginger.
05 - 2 cloves garlic, minced.
06 - 1 red bell pepper, sliced.
07 - 1 yellow, orange or green bell pepper, sliced.
08 - 3 carrots, sliced diagonally.
09 - 2 tablespoons Thai red curry paste.
10 - 14 ounces regular coconut milk.
11 - 1/2 cup water.
12 - 1 1/2 cups sliced kale.
13 - 1 1/2 teaspoons coconut sugar or brown sugar.
14 - 1 tablespoon tamari or soy sauce.
15 - 2 teaspoons rice vinegar or lime juice.
16 - Fresh basil or cilantro for garnish.

# Instructions:

01 - Boil rice for 30 minutes, drain, let rest covered for 10 minutes. Season with salt and fluff.
02 - Sauté onion until translucent. Add ginger and garlic, cook 30 seconds.
03 - Add peppers and carrots, cook until tender. Add curry paste and cook 2 minutes.
04 - Add coconut milk, water, kale and sugar. Simmer until vegetables are soft, 5-10 minutes.
05 - Remove from heat. Add tamari and vinegar. Season with salt to taste.
06 - Divide rice and curry into bowls. Garnish with herbs and optional red pepper flakes.

# Notes:

01 - Use regular coconut milk with guar gum for best results.
02 - Check curry paste ingredients for vegetarian/vegan compliance.
03 - Can substitute different vegetables totaling 3 cups.
04 - Can add baked tofu with coconut milk.

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