Take your cooking up a few notches with this spicy red curry. It is much healthier than take out and you can add whatever vegetables you prefer. For instance, there are peas and cauliflower in the picture.
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
- 1 1/4 c long-grain brown rice, rinsed
- 1 tbsp. coconut oil or olive oil
- 1 c white onion, chopped
- Pinch of sea salt more to taste
- 1 tbsp. fresh ginger, grated
- 2 cloves garlic, minced
- 1 red bell pepper, sliced into thin strips
- 1 yellow orange or green bell pepper, sliced into thin strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds
- 2 tbsp. Thai red curry paste
- 1 can 14 ounces organic coconut milk
- 1/2 c water
- 1 1/2 c packed kale, thinly sliced
- 1 1/2 tsp. coconut sugar
- 1 tbsp. liquid aminos
- 2 tsp. freshly squeezed lime juice
- Cook the rice in a rice cooker with the suggested amount of water.
- Warm the coconut or olive oil in a large pot over medium heat. Add the onion and cook until softened (about 3 minutes). Add the ginger and garlic and cook for an additional 30 seconds, stirring continuously.
- Add the bell peppers and carrots to the pot and cook for 3-5 minutes, stirring occasionally. Add the curry paste and cook for another 2 minutes.
- Pour the coconut milk, water, kale, and coconut sugar into the pot and stir well. Once the curry is boiling, reduce to a simmer and cook for about 10-15 minutes to let the flavors intensify.
- Remove the pot from the heat and stir in the liquid aminos and lime juice. Place a scoop of rice in the bottom of a bowl and spoon the curry over the rice. Enjoy!