Vegetable Red Thai Curry

I won’t blame you if you skip right over this because you’re afraid it’s going to be too hot. You’d be right. The fresher the red curry paste, the better.

Ingredients

1 1/4 cups brown jasmine or long-grain brown rice, rinsed

1 tbsp coconut oil or neutral oil

1 small white onion, chopped (about 1 cup)

Kosher salt, to taste

1 tbsp fresh ginger, finely grated (from about a 1-inch piece)

2 garlic cloves, minced

1 red bell pepper, sliced into thin 2-inch strips

1 yellow, orange, or green bell pepper, sliced into thin 2-inch strips

3 medium carrots, peeled and sliced on the diagonal into 1/4-inch rounds

2 tbsp Thai red curry paste

1 (14 oz) can coconut milk

1/2 cup water

1 1/2 cups lacinato (Tuscan) kale, tough ribs removed, thinly sliced

1 1/2 tsp brown sugar

1 tbsp tamari

2 tsp rice vinegar or fresh lime juice, to taste

Fresh basil or cilantro, roughly chopped, for serving

Red pepper flakes, for serving (optional)

Sriracha or chili garlic sauce, for serving (optional)

Preparation

1. Bring a large pot of generously salted water to a boil. Add the rice and cook, uncovered, for 30 minutes, reducing heat as needed to prevent overflow. Drain and return to the pot. Cover and let rest for 10 minutes. Season with salt and fluff with a fork just before serving.

2. Heat the oil in a large, deep skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds.

3. Add the bell peppers and carrots and cook, stirring occasionally, until the peppers are just beginning to soften, 3–5 minutes. Add the curry paste and cook, stirring constantly, until fragrant and darkened slightly, about 2 minutes.

4. Add the coconut milk, water, kale, and brown sugar and stir to combine. Bring to a simmer over medium heat, then reduce heat to maintain a gentle simmer. Cook until the vegetables are tender and the curry has thickened slightly, 5–10 minutes, stirring occasionally.

5. Remove from heat. Stir in the tamari and rice vinegar. Taste and adjust — add more tamari for salt, more rice vinegar or lime juice for acidity. Divide the rice among bowls and ladle the curry over the top. Garnish with fresh herbs, red pepper flakes, and sriracha or chili garlic sauce as desired.

Notes

Inspired by Cookie and Kate.