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Name: Thai Vegetable Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Thai
Ingredients: 1 cup Brown rice rinsed; 1 tablespoon Olive oil; 1 small White Onion diced; 1 pinch salt; 1 tablespoon Fresh ginger grated; 3 cloves Garlic; 1 whole Red bell pepper sliced into thin 2-inch strips; 1 whole Yellow or Green bell pepper sliced into thin 2-inch strips; 1 cup Carrot sliced on the diagonal; 2 tablespoons Thai red curry paste; 1 14 oz. can Coconut milk full-fat; 1 1/2 cup Kale thinly sliced; 1 1/2 teaspoons Brown sugar; 2 teaspoons Soy sauce; 1 1/2 teaspoons Rice vinegar

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INGREDIENTS

1 cup Brown rice ; rinsed
1 tablespoon Olive oil
1 small White Onion ; diced
1 pinch salt
1 tablespoon Fresh ginger ; grated
3 cloves Garlic
1 whole Red bell pepper ; sliced into thin 2-inch strips
1 whole Yellow or Green bell pepper ; sliced into thin 2-inch strips
1 cup Carrot ; sliced on the diagonal
2 tablespoons Thai red curry paste
1 14 oz. can Coconut milk ; full-fat
1 1/2 cup Kale ; thinly sliced
1 1/2 teaspoons Brown sugar
2 teaspoons Soy sauce
1 1/2 teaspoons Rice vinegar

INSTRUCTIONS

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 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.

3. 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.

4. Add the coconut milk and kale to the pan along with ¾ cup water and 1½ 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.

5. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt (I added ¼ 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.

NOTES

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Thai Vegetable Curry

1 cup Brown rice rinsed
1 tablespoon Olive oil
1 small White Onion diced
1 pinch salt
1 tablespoon Fresh ginger grated
3 cloves Garlic
1 whole Red bell pepper sliced into thin 2-inch strips
1 whole Yellow or Green bell pepper sliced into thin 2-inch strips
1 cup Carrot sliced on the diagonal
2 tablespoons Thai red curry paste
1 14 oz. can Coconut milk full-fat
1 1/2 cup Kale thinly sliced
1 1/2 teaspoons Brown sugar
2 teaspoons Soy sauce
1 1/2 teaspoons Rice vinegar

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 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.

3.	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.

4.	Add the coconut milk and kale to the pan along with ¾ cup water and 1½ 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.

5.	Remove the curry from heat and season with rice vinegar and soy sauce. Add salt (I added ¼ 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.

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Nutrition

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Serving Size: 1 Serving (68g)
Recipe Makes: 12 Servings

Calories: 83
Calories from Fat: 8 (10%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 13.8mg		0 %
Potassium 219.9mg		6 %
Total Carbohydrate 17.2g		5 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 15.7g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 83

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