Thai Red Curry with Vegetables

40 min Prep: 10 min Cook: 30 min
Serves: 4 Save

Ingredients (17)

  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
  • 2 tablespoons Thai red curry paste*
  • 1 can (14 ounces) regular coconut milk**
  • 1/2 cup water
  • 1 1/2 cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
  • 1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 1 tablespoon tamari or soy sauce***
  • 2 teaspoons rice vinegar or fresh lime juice
  • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

Directions

Learn how to make this recipe at Cookie and Kate

Blood and Sand Cocktail

Ingredients (6)

  • 1 oz. Johnnie Walker Black Label
  • 1 oz. Cherry Liqueur
  • 1 oz. Sweet Vermouth
  • 1 oz. Orange Juice (freshly squeezed)
  • 0.3 oz. Lemon Juice
  • Orange peel to garnish