Thai Red Curry with Vegetables

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 tbsp or 15g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red bell pepper

  Sweet, raw

  1 ⅓ tbsp or 12g

• Green bell pepper

  Sweet, green, raw

  1 strips or 3g

• Carrots

  Raw

  3 medium or 183g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• Water

  Plain, clean water

  1 cup or 237g

• Kale

  Scotch, raw

  1 cup, chopped or 67g

• Brown sugar

  1 tsp packed or 5g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lime juice

  Raw

  2 tsp or 10g

Directions

1. 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.
2. 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 a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale and sugar, and stir to combine. 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, stirring occasionally.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. 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.